SMOKEY BUTTER BEANS WITH GARLICKY GREENS

WARMING AND VERSATILE

I find this dish incredibly warming and works really well as a base for whatever you have in the fridge or store cupboard. If you would rather not use chorizo, just add in a little extra smoked paprika. Feel free to add in extra veggies and alternative beans/pulses if you have them too. I’ve written this recipe with quinoa however the casserole also works wonders on a thick slice of toast.

INGREDIENTS: SERVES 3-4

2 onions, sliced

100g chorizo (optional), chopped into bite size chunks

1.5 tsp smoked paprika

Olive oil

3 cloves garlic, sliced

Red wine

2 x 400g tins of tomatoes

1 x 400g tin butter beans (all kinds of beans & pulses work well too if you don’t have butterbeans)

FOR THE GREENS: 

2 cloves garlic, sliced

2 large handfuls greens (cavolo nero/kale/spinach etc)

Olive oil

Chilli flakes

FOR THE QUINOA:

Olive oil

1 tbsp fresh thyme leaves (tastes great with parsley too)

100g quinoa (lentils/buckwheat/rice or a chunky slice of bread taste delish as well)

METHOD:

1. Drizzle a large glug of olive oil in a large pan over a low heat. Add in the sliced onions, chorizo, garlic, smoked paprika and continue to cook slowly until the onions are soft and translucent. If you would prefer to leave the chorizo out, add in some extra smoked paprika.

2. Pour in enough wine to just cover the onions and leave to bubble off for a few minutes, stirring continuously.

3. Add in the tinned tomatoes, refilling one with water and adding that to the pan. 

4. Drain the butter beans and add to the mixture. Leave to simmer for at least 30 (the longer the better) stirring occasionally, adding more water if needed. 

5. Meanwhile, cook the quinoa according to the packet instructions. 

6. Place a frying pan over a high heat. Drizzle 1 tbsp olive oil into the pan followed by the greens, garlic and a sprinkling of chilli flakes. Continue to cook until soft and slightly charred. 

7. When the quinoa is ready, drain and mix with 1 tbsp olive oil and the fresh thyme.

8. Serve the quinoa with the butterbean stew and the greens.

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