Spanish Butter Bean Stew
Packed with protein, this wholesome stew is perfect for those meat-free Monday nights. Canned beans don’t need soaking so this recipe is fast, fragrant, and so easy to make.
Best served with crusty bread and wedge of lemon on the side.
2 tbsp olive or cooking oil
2 x 400g cans of butter beans, drained
1 x 400g can cannellini beans, drained
500ml vegetable stock (GF)
1 x 400g can chopped tomatoes
2 onions, chopped
4 garlic cloves, crushed
1 tbsp fresh thyme (or ½ tbsp dried thyme)
2 tbsp smoked paprika
1 tsp cumin
½ tsp saffron
½ tsp cinnamon
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then add the oil and allow to heat. Add the onion and garlic and stir regularly for ~5 minutes until the onion begins to soften, then press CANCEL.
Add all the other ingredients and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 20 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Select the FRY function, press START and stir regularly for ~3 minutes until the sauce has thickened, then press CANCEL.