A plate of butter bean stew with garlic yogurt

Rustic beans & spinach with garlic yogurt

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(4 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 2

Enjoy all 5 of your 5-a-day in one tasty, gluten-free vegetarian stew, topped with garlic yogurt and paprika. You'll also get a dose of calcium, folate, fibre, vitamin C and iron 

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal554
  • fat19g
  • saturates4g
  • carbs58g
  • sugars34g
  • fibre23g
  • protein26g
  • salt0.9g
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Ingredients

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 170g carrots, cut into small chunks
  • 5 garlic cloves, 3 finely sliced and 2 crushed
  • 1 tbsp sherry vinegar
  • 1 red pepper, deseeded and chopped
  • ½ tsp vegetable bouillon powder, made up to 250ml with boiling water
  • 2 rosemary sprigs
  • 1 tbsp smoked paprika, plus a pinch to serve
  • 150g whole cherry tomatoes
  • 1½ tbsp tomato purée
  • 400g and 210g cans butter beans, drained
  • 2 x 120g pots bio yogurt
  • 160g baby spinach
  • squeeze lemon (optional)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.

  2. Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

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Comments, questions and tips

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Teapotlid
15th Jul, 2019
1.05
Neither of us liked this, to the point of not finishing it (most unusual for us). I think it was the smoked paprika as we’ve not used that before.
lesleywatson
16th Jun, 2019
5.05
We really enjoyed this served on baked potatoes.
Leigh Taylor's picture
Leigh Taylor
14th Jun, 2019
5.05
Very tasty dish. The garlic and yoghurt really adds another dimension to the dish. Definitely going to be making this frequently in the future.
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