Butterbean Stew



2 red onions, sliced

4 cloves of garlic, minced

1 tsp sweet paprika

2 x 400g tomatoes

2 x 400g tin butterbeans

1/4 cup water

Handful of fresh spinach, chopped

2 tbsp tomato puree

Salt and black pepper to taste

Handful of fresh mint

Handful of fresh coriander

Extra virgin olive oil 

1 lemon


Sauce onions for 7 minutes until brown. Add sweet paprika and garlic and satire until garlic is translucent.

Pour in chopped tomatoes, water, butter beans, tomato puree and mix to combine. Season with salt and black pepper to taste

Place dish in a preheated oven (180 C fan) for 30minutes. Remove from oven, mix in spinach, and place in oven for another 10 minutes. 

Remove from oven, drizzle with extra virgin olive oil and garnish with fresh mint and parsley and a squeeze of fresh lemon juice.