Spanish butter bean stew

This recipe was sent to me by my aunt Jenny, I love when recipes are swapped between friends and family as you know it is going to be good and it's a great way to keep connected - vital at this tricky time. This is a two part recipe but easy to make, gutsy, full of flavour, healthy and a crowd-pleaser. It was a new recipe for us and we all devoured it. If you can't get butter beans you can use chickpeas or cannellini beans instead. 

1 tbsp olive oil

6 garlic cloves

1 sprig rosemary

150ml red wine

1 tbsp tomato puree

400g roasted red peppers

2 red onions

1 courgette

1 tbsp paprika

400g tin chopped tomatoes

500 ml vegetable stock

1 tin 400g butter beans

Method

1. Heat oil in large saucepan, add onions for 5-7 mins until soft. 
2. Add garlic, courgette, rosemary, paprika and bay leaves and cook for 5 mins. 
3. Add wine and boil to reduce by half. Add tomatoes, stock, and puree. Mix well and cover on medium heat, while that is simmering prepare the mushrooms.

Mushrooms

337g oyster mushrooms

2 tbsp soy sauce

2 tsp paprika

1 tbsp veg oil

Method

1. Mix mushrooms, soy sauce and paprika together. 
2. Heat pan with oil, add mushrooms and cook for 5-6 mins until liquid has evaporated.
3. Add the mushrooms to the beans and peppers, simmer with lid off for 30 mins. 
4. Add seasoning and parsley. Delicious with crusty bread warm from the oven.