Description
This easy butter bean stew is such a nourishing dinner to cozy up to on chilly nights. It’s packed with vegetables, ready in 30 minutes and great for batch cooking!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 brown onion, diced
- 2 carrots, diced
- 2 zucchini, diced
- 2 red potatoes, cut into cubes
- 2 cans butter beans
- 2 cans tomatoes
- 1 tablespoon sweet paprika
- 1/3 cup arborio rice*
- 4 garlic cloves, minced
- 5 springs fresh thyme
- 1/2 teaspoon salt
- 4 cups vegetable stock or water
- 250g chopped silverbeet (Swiss chard), kale, or frozen spinach
- Sourdough, fresh parsley + lemon juice, to serve
Instructions
- Heat the olive oil in a large heavy based pot over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the carrots and potatoes
- Add the carrots and potatoes and sauté for an additional 3-4 minutes. Then, add the zucchini, garlic, butter beans, tomatoes, paprika, thyme, salt, uncooked rice, and stock.
- Increase the heat to high and bring the mixture to a boil, then simmer on low for 20 to 25 minutes, stirring the stew every 5 minutes or so to prevent anything from sticking to the bottom of the pot.
- Remove and discard the woody thyme stems.
- Stir in the silverbeet then remove from heat and serve.
- Add a squeeze of fresh lemon juice and parsley, and enjoy with crusty bread.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove- add a splash fo water if the sauce looks too thick.
- Can sub arborio rice for short grain rice, quinoa, barley or farro.