Spanish Vegetable Stew

It's already starting to get colder and with winter on the horizon, what better way to warm the family when they return from a cold day out than a Vegetable Stew. This delicious stew is packed with a wonderful assortment of vegetables. Try it today!

Ingredients: (serves 4)
3tbs vegetable oil
2 onions - thinly sliced
3 garlic cloves - sliced
1tbs paprika
1 green pepper - cored, deseeded and sliced
1 red pepper - cored, deseeded and sliced
25g butter
50g breadcrumbs
500g potatoes - cut into chunks
2tbs tomato puree
600ml vegetable stock
2 x 400g cans of butter beans - rinsed and drained
200g baby spinach or shredded spring greens

  • Heat the oil in a large saucepan. Add the onions, garlic, paprika and peppers and fry gently for  minutes until soft and brown.
  • Meanwhile, melt the butter in a frying pan and fry the breadcrumbs for 2 minutes or until golden
  • Add the potatoes,tomato puree and stock to the pepper mixture and bring to the boil. Turn down the heat, cover the pan and simmer gently for about 30 minutes until the vegetables are tender.
  • Stir in the butter beans and spinach or spring greens and cook for 4 minutes until the beans have heated through and the spinach has wilted. Sprinkle with the breadcrumbs and serve with rice or couscous


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