Napolina butter bean stew

19.06.2018
  • 35 minutes
  • Serves 4

Ingredients

  • Napolina olive oil 2 tbsps
  • Large onion, chopped 1
  • Garlic cloves, finely chopped 3
  • Leeks, sliced into chunks 3
  • Chilli, deseeded and finely chopped 1
  • Napolina chopped tomatoes 400g 2
  • Napolina butter beans, drained 400g 1
  • Napolina cannellini beans, drained 400g 1
  • Chopped flat-leaf parsley a handful

Method

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  1. Heat 2 tablespoons Napolina olive oil in a large frying pan.
  2. Chop the onions and garlic. Deseed and chop the chilli. Add to the pan, frying until softened.
  3. Slice the leeks into chunks, add to the pan and cook for a further 3 minutes.
  4. Add the cans of tomatoes to the pan and simmer for 20 minutes.
  5. Drain the cans of butter beans and cannellini beans, then add to the pan, simmering for a further 5 minutes.
  6. Stir in the chopped parsley and season with salt and pepper before serving.

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