Butter bean and tomato stew with rosemary

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the butter beans. Scrub the potatoes and cut them into 2 cm chunks, leaving the skins on. Finely chop the onion, crush the garlic, and strip the tough stalks from the kale, then tear the leaves into pieces.
2. Put the butter beans, potatoes, onion and garlic in the slow cooker. Add the chopped tomatoes, tomato purée, dried rosemary, olive oil and 100 ml of water, then stir well so the potatoes are mostly under the sauce.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the potatoes are completely tender.
4. For the last 30 minutes, stir in the kale and put the lid back on. It will wilt down into the stew.
5. Squash a few of the beans and potatoes against the side of the pot to thicken the sauce, then season with salt and black pepper.
6. Ladle into wide bowls.

Tip Crush the dried rosemary between your fingers before it goes in. Any dark leafy green can replace the kale; spinach needs only a minute.

Photo made with AI.

From Nosha · nosha.app