Butterbean Stew-serves 1-2 adults
(Based on a recipe by Tessa Kiros in Falling Cloudberries)
Ingredients:
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
Feta (optional)
Method:
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Heat 1 tbsp olive oil in a deep frying pan.
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Fry onion and celery on a medium heat for about 3 mins.
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Add the garlic and fry for around 1 minute
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Add the butterbeans. Stir to coat them in the onion mixture.
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Add the tin of tomatoes and bring to the boil.
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Add chopped thyme and sage leaves and simmer.
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Add the pinch of sugar and stir well. Simmer for 10 mins, adding a glass of water if losing too much liquid.
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Season very well with salt and pepper and add the chopped parsley, saving a little to sprinkle on the top as a garnish.
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Now add the crumbled feta if using.
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Garnish with chopped parsley.
