Creamy Smoked Butterbean Stew with Sourdough
Ingredients
- 2 tbsp olive oil or vegan butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup tomato purée or paste
- 3 tsp smoked paprika
- 3/4 tsp chilli flakes
- 250ml vegan double cream
- 1-2 tsp brown sugar
- 1.5 tbsp soy sauce
- 2 400g tins butterbeans, drained and rinsed
For serving
- toasted sourdough
- lemon juice
- fresh parsley
Preparation
Heat your oil or butter in a pan over a medium heat and add the onions, cooking for a few minutes.
Stir in the garlic, smoked paprika, chilli flakes, tomato purée, sugar and soy sauce and cook for 2-3 minutes.
Mix in the vegan double cream and butterbeans and cook for 7-10 minutes, stirring every so often.
Serve with toasted sourdough and loads of fresh parsley.
