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Butter Bean, Cherry Tomato and Red Wine Stew
by
Matte Black Bowls
(IC: instagram)
3-4 People
35 min
This is real comfort food at its best, a big warm hug in a bowl that still encompasses the smell of summer. I like to eat it with some more red wine on the side, and some nice crusty bread to mop up the rest of the sauce. Recently, I also served this as part of a set of summer Al fresco grazing plates - alongside blistered pardon peppers, some grilled fish and pittas.
The trick to the best flavour is using both good quality Red wine and olive oil. For me that was a Malbec and early harvest extra Virgin olive oil. I also like to use salt flakes as a garnish, they are much more delicate and flavourful than fine sea salt. It’s such a simple and affordable ingredient meal otherwise that it deserves the extra attention!
Butter Bean, Cherry Tomato and Red Wine Stew
Recipe details
Ingredients
- 3 x 15oz tins of Butter Beans
- 1 CUP Cherry Tomatoes
- 1 CUP Red Wine
- 1 TSBP Olive Oil
- 3 Cloves of Garlic
- 1 1/2 TSP Smoked Paprika
- 1/4 TSP Cayenne Pepper
- 2 Bay Leaves
- Chopped Parsley, optional
Instructions
- Set a wide pan over the heat and add 1/2 TBSP olive oil. Finely chop the garlic and add to the pan. Fry for 3 minutes until golden and fragrant.
- Add the butter beans, cherry tomatoes, red wine, smoked paprika, cayenne pepper and bay leaves to the pan. Stir well and season with salt and pepper to taste.
- Leave to simmer for around 20 minutes until around half the wine has evaporated, and then cherry tomatoes have softened. Remove the bay leaves.
- Transfer to a serving dish or individual plates and top with the rest of the olive oil, the chopped parsley and a sprinkle of salt and pepper.
Published June 30th, 2022 11:25 AM
Comments
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This speaks to me. Will be making it this week. ♥️
What KimofCoventry said...