Makes 4
Hands-on time: 15 minutes
Hands-off time: 2 hours 30 minutes
INGREDIENTS
½ bag (250g) IMBO Small White Beans
1 small white onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup concentrated liquid vegetable stock
1 tin (400g) chopped tomatoes
1 tsp each salt & pepper
2 tbsp cornflour
2 cups baby spinach
¼ cup basil, chopped, plus extra for garnish
¼ cup cream, plus extra for garnish
Serving suggestion:
Crispy toasted bread & butter
METHOD
1. Add the IMBO Small White Beans to a large bowl with 3 cups of water and allow the beans to soak overnight.
2. Heat a large oiled pot to medium heat and add the onions and sauté for 2-3 minutes until softened. Add the garlic and tomato paste and stir until fragrant.
3. Drain the soaked beans and add them to the pot along with the vegetable stock, chopped tomatoes, salt & pepper and 3 cups of boiling water.
4. Cover with a lid, reduce the heat, and simmer the beans for 1½-2 hours, until the beans have softened and the stew has thickened slightly. Stir the stew occasionally to prevent the beans from sticking to the bottom of the pot. Add an additional 2-3 cups of water as needed to ensure the stew has a gravy.
5. Make a slurry by whisking the cornflour with half a cup of water. Add the slurry, spinach and basil and simmer for 2-3 minutes until the spinach has wilted. Stir in the cream until combined and velvety.
6. Serve in bowls, stir through a little extra cream when serving and generously garnish with fresh basil leaves. Dip crispy toasted bread in the stew and ENJOY!
