Categories: August

Ingredients

• 2 tbsp olive oil, plus extra to drizzle
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 1 tbsp tomato purée
• 2 tbsp chopped fresh flatleaf parsley
• 2 bay leaves
• 1/2 tsp paprika
• 2 tbsp finely chopped dill
• 1 tbsp caster sugar
• 2 x 410g cans butter beans, drained and rinsed

Directions

1. Heat the oil in a frying pan over a medium heat and fry the onion for 5 minutes, until soft but not browned. Add the garlic, chopped tomatoes, tomato purée, parsley, bay leaves, paprika, half the dill and the sugar, along with 250ml water, 1 teaspoon of salt and plenty of black pepper. Simmer over a low heat, partially covered, for 20 minutes or until thickened. Add the beans to the stew and simmer gently for a further 10 minutes. Drizzle with a little extra oil and scatter with the remaining dill to serve.

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