RECIPE OVERVIEW
This warming dish nourishes your belly and the butter beans add a fabulous soft creaminess to the mouthfeel.
Ingredients Add to Shopping List
Serves: 4 people
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-
1 - Beetroot
grated -
1 pinch Black Pepper
-
400 g Cannellini Beans
drained and rinsed -
1 - Carrots
grated -
2 sticks Celery
thinly sliced -
400 g Chopped Tomatoes
-
0 - Crusty Bread
or couscous, to serve -
1 tbsp Dried Thyme
-
2 cloves Garlic
thinly sliced -
400 g Kidney Beans
drained and rinsed -
1 tbsp Maple Syrup
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2 tbsp Olive Oil
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1 - Red Chilli
deseeded and thinly sliced -
0.5 tsp Salt
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2 tbsp Soy Sauce
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3 - Spring Onions
thinly sliced -
1 tsp SuperValu Smoked Paprika
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5 tbsp White Wine
Method
- Heat the oil in a large frying pan or heavy-bottomed pot set on a high heat. Once the oil is hot, add the spring onions, celery, carrot, beetroot, garlic, chilli and salt and cook for 7 minutes, stirring regularly to avoid burning. You’re looking for the carrot and beetroot to break down a little and go a little crispy.
- Add the tomatoes, beans, wine, soy sauce, maple syrup, thyme, smoked paprika and a pinch of black pepper. Stir regularly and continue to cook on a high heat until it starts to boil, then reduce the heat to medium and cook for 6 to 7 minutes, until warmed through.
- Ladle into bowls and serve with couscous or a good chunk of bread.
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