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¡Es hora de comer comida deliciosa!

Yeah. We speak Spanish, what of it? (Thank you, Google Translate). You know what else is impressive? This saucy, spicy stew that will immediately transport you to the shores of Calella or Ibiza.

Feel free to play around with different varieties of bean or chuck in a few different spices. You can’t go wrong.

This is a delicious and hearty plant based dinner, a veggie winter favourite and a great vegan family meal recipe.




  • 2 tbsp oil from sun-dried tomato jar
  • 1 red onion
  • 3 cloves garlic
  • 3 sun dried tomatoes
  • 1 tbsp tomato purée
  • 200g cherry tomatoes
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 1 bay leaf
  • 1 can borlotti beans
  • 1 can butter beans
  • 2 cans tinned cherry tomatoes
  • 200g spinach
  • Salt and pepper to taste

To Serve

  • Sourdough bread
  • Hummus
  • Green salad
  • Balsamic vinegar


  • Large saucepan
  • Microplane


  1. 1.

    First, prep the veggies. Peel and finely dice the red onion. Peel and finely grate the garlic cloves. Finely slice the sun dried tomatoes. Dice the cherry tomatoes. Drain, rinse and pat dry the beans.

  2. 2.

    Now, start cooking. Warm the sun dried tomato oil in a large pan over a medium heat. Add the red onion and a small pinch of salt to the pan and stir for 4-5 minutes. Add the garlic and sun dried tomatoes and stir for 1 minute. Add the tomato puree to the pan and stir for 20 seconds. Add the cherry tomatoes and bay leaf to the pan and stir for 3-4 minutes. Add the paprika and chilli flakes and stir for 30 seconds. Add the borlotti beans and the butter beans and stir for 1 minute. Add the can of cherry tomatoes to the pan, half-fill the can with water, pour it into the pan, stir to combine, turn down the heat and leave to simmer for 5-6 minutes.

  3. 3.

    Now, finish up and get ready to eat. Add the spinach to the pan, fold it into the stew. Serve the stew up into bowls, garnish with chilli flakes and serve with sourdough bread and a simple green salad dressed with balsamic vinegar. A big dollop of hummus works really well here too!