Butterbean Stew-serves 1-2 adults
(Based on a recipe by Tessa Kiros in Falling Cloudberries)
1 can butterbeans, drained
1 onion, diced
2 sticks celery, sliced
1 can chopped tomatoes
1 clove crushed garlic
Pinch caster sugar
A few sprigs of fresh thyme, stalks removed
Small handful sage leaves
A good handful of chopped, flat leaf parsley
2 tbsp Olive Oil
Heat 1 tbsp olive oil in a deep frying pan.
Fry onion and celery on a medium heat for about 3 mins.
Add the garlic and fry for around 1 minute
Add the butterbeans. Stir to coat them in the onion mixture.
Add the tin of tomatoes and bring to the boil.
Add chopped thyme and sage leaves and simmer.
Add the pinch of sugar and stir well. Simmer for 10 mins, adding a glass of water if losing too much liquid.
Season very well with salt and pepper and add the chopped parsley, saving a little to sprinkle on the top as a garnish.
Now add the crumbled feta if using.
Garnish with chopped parsley.