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Simple, quick and delicious. Red onion, sun-dried tomatoes and garlic are cooked in olive oil and paprika before black beans, red kidney beans, butter beans and tomatoes are mixed through to create a thick, flavoursome stew. We love to serve with a side of crispy roasted kale, which is also delicious stirred through the stew, and a lot of pepper on top.

  • 1 red onion, peeled and roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • 100g sun-dried tomatoes, chopped
  • 2 teaspoons of smoked paprika
  • 2 tablespoons of tomato puree
  • 1x 400g can of chopped tomatoes
  • 1 teaspoon of maple syrup (optional)
  • 1x 400g can of red kidney beans, drained
  • 1x 400g can of black beans, drained
  • 1x 400g can of butter beans, drained
  • Dash of water
  • 1 bag of chopped kale
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 190C, fan setting.
  2. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a sprinkling of salt. Mix well and leave to cook for 5-10 minutes until soft.
  3. Once soft, add the chopped sun-dried tomatoes and smoked paprika, mix well and cook for a few minutes before adding the tomato puree, chopped tomatoes, maple syrup, butter beans, red kidney beans and black beans. Mix well and leave to simmer for 10-15 minutes, mixing through a dash of water if the stew ever becomes too thick.
  4. While the stew cooks, place the chopped kale onto a baking tray and drizzle with olive oil and a sprinkling of salt. Mix well and cook for 10 minutes until crispy.
  5. Once cooked, remove the kale from the oven and mix through the stew or serve on the side.
  6. Serve with lots of pepper on top of the stew.