Smoky Sweet Potato and Butter Bean Stew
The days are most definitely getting colder here in Cornwall and that calls for warming comfort food in my book. This is a lovely hearty vegetarian stew perfect for the colder evenings, with diced sweet potatoes, butter beans and spinach cooked in a tasty smoked paprika and tomato sauce. You can't beat the flavour of smoked paprika for pepping up a dish and I love how it gives the stew a lovely smoky undertone.
I'm happy to eat this in a bowl with no accompaniments, but the kids and hubby always prefer some carbs with their meals. I served the stew up with some fresh crusty bread to mop up the yummy tomatoey juices and some salty crumbled feta to sprinkle on top, but rice or couscous would work well too. I also find it tastes better the next day as it gives the flavours time to develop, so make it up the night before and leave it in the fridge ready to reheat. I think it would work pretty well in a slow cooker as well - just add the butter beans and spinach an hour before serving so they don't overcook.
Right, I'm off to pick the last of the Bramley apples now to turn into these moreish Apple Crumble Bars, but I'll be back later this week with another warming Autumnal recipe for you.
Have a good week everyone and remember to wrap up warm - it's freeeezing out there.
TIPS FOR MAKING THE SWEET POTATO AND BUTTER BEAN STEW
- Use Butternut Squash in place of the Sweet Potato
- Add different types of beans, such as borlotti or kidney beans
- For an extra kick add 1 chopped red chilli with the onions and garlic
OTHER VEGETARIAN RECIPES YOU MIGHT LIKE
- Smoked Vegetable Stew from Tinned Tomatoes
- Cypriot Vegetable Stew from Tin and Thyme
- Hearty Chickpea and Sweet Potato Stew from Tinned Tomatoes
SMOKY SWEET POTATO AND BUTTER BEAN STEW
A rich vegetarian stew recipe with sweet potatoes, butter beans and spinach in a tomato and smoked paprika sauce
- 1 Red Onion, sliced
- 1 Garlic Clove, chopped
- 1 Sweet Potato, chopped into 2cm dice
- 1 TBSP Smoked Paprika
- 400g Tin Chopped Tomatoes
- 100ml Vegetable Stock
- 400g Tin Butter Beans, drained
- Handful of Spinach
Step 1: In a large casserole fry the onions, garlic and sweet potato for 10 minutes then stir in the smoked paprika.Step 2: Add the chopped tomatoes and stock and simmer on a low heat for around 30-40 minutes until the sweet potato is cooked through.Step 3: Add in the butter beans and spinach and cook on low until the spinach has wilted.Step 4: Season with salt and pepper and serve the stew with crusty bread.
Pin the Sweet Potato and Butter Bean Stew for later...
If you like the look of this recipe then you definitely will want to try my Spicy Sweet Potato, Chickpea and Spinach Curry. I'm also linking this recipe up to A Mummy Too's #recipeoftheweek.
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