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SMOKEY SPANISH BEAN STEW

SMOKEY SPANISH BEAN STEW
SMOKEY SPANISH BEAN STEW

Here in the UK we’ve been blessed with a blisteringly hot, sunny weekend ☀ So you may think it an inappropriate time to be posting a hearty, warming stew recipe… But this dish is so delicious we couldn’t resist! It’s saucy, it’s spicy, and it’s flavour will carry you away to a restaurant on the beach in the south of Spain 🤤

Feel free to play around with different varieties of bean or different spices, chuck ‘em in a pot and baby you got a stew going 😎

Ingredients
Method

Ingredients

Stew

  • 2 tbsp oil from sun dried tomato jar
  • 1 red onion
  • 3 cloves garlic
  • 3 sun dried tomatoes
  • 1 tbsp tomato puree
  • 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

Method

  1. 1.

    Large saucepan | Microplane


    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

    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

    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!