Butterbean Stew

I came up with this butterbean stew recipe as I was rummaging around looking for inspiration for dinner. I love how fresh it tastes and it's depth in flavour; with every mouthful you are tasting a variety of elements within the stew, as your mouth explores the different textures. Stews are normally associated with being a winter dish and are quite heavy and filling affairs, however this was light and refreshing. Incorporating some spring ingredients like spring greens, mint or spinach alongside the butterbeans, delivers a lovely light stew that could be served alongside a variety of meats, or delicious on it's own

Ingredients:

1 tspn cumin seeds

1 tspn coriander seeds

20ml (splash) olive oil

1 red onion

4 peeled garlic cloves

2 tspn of sweet paprika

1 tin butterbeans

2 tomatoes

50g fresh coriander

50g fresh mint

1 x lemon juice

1 vegetable knorr stock cube

250ml tempranillo red wine

2 x handful of spinach

1 tin chopped tomatoes

maldon sea salt (to taste)

Cracked pepper (to taste)

Method:

In a non stick pan, toast the cumin and coriander seeds till they start to crackle and then set aside. In the same pan, add the oil and begin to sweat off the chopped red onion and garlic, this process will take around 5 minutes, add the toasted seeds and the sweet paprika. Saute on medium heat until golden. Add the butterbeans, two rough chopped tomatoes, chopped coriander and mint and cook for further 5 minutes, add the red wine and allow the alcohol to burn off, at this point add the vegetable stock. To finish, add the tinned tinned tomatoes and spinach and leave on a simmer for 30 minutes until reduced, stirring every few minutes. Season to your preference. Serve with fresh coriander.