Spanish Butter Bean Stew with Greens
This stew has a lovely flavour from the smoked paprika and is a substantial one, pot style dish which can be made in bulk and freezes well. Tomatoes are rich in the antioxidant lycopene and the dark leafy greens are rich in magnesium.
Ingredients
Instructions
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1. Wash and prepare the kale, remove storks and chop then finely shred the leaves then leave to one side while you prepare the rest of the stew.
2. Slice the onions and garlic and sauté in saucepan over a medium heat in a little olive oil for 5 minutes until translucent. Add the paprika, cumin tomatoes and beans and olives (if you are adding potato cubes also add now) and reduce to a simmer and cook for 15, 20 minutes.
3. Towards the end of the cooking time add your greens (stalks first, then leaves a little later) and allow them to wilt in the stew until just cooked.
Jayne Totty
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