recipeName: butterbean and tomato stew
ingredients: 3½ tablespoons olive oil 1 onion, finely chopped 4 garlic cloves, crushed 2 x 400g tins chopped tomatoes 1½ teaspoon dried oregano, plus an extra pinch 1 lemon, zested, plus 1 tablespoon juice ½ teaspoon caster sugar 2 x 400g tins butter beans, rinsed and drained 200g baby spinach leaves ½ loaf crusty bread cut into 8 slices 10g fresh basil, finely chopped
steps: heat 1 tbsp oil in a large saucepan over a medium heat and fry the onion with a pinch of salt for 6-8 mins until tender. add half the garlic, fry for 30 secs, then add the tomatoes, swirl each can out with 50ml water and add to the pan with 1½ tsp oregano. simmer for 10 mins until the sauce thickens slightly. add the zest and juice, sugar, beans and spinach; stir until the spinach wilts, then simmer for another 10 mins until the sauce is thick enough to coat the beans. add a splash of water if the beans look dry. meanwhile, preheat the grill to high. grill the bloomer slices for 1-2 mins each side until lightly golden. mix the remaining 2½ tbsp oil, the garlic, half the basil, a pinch of oregano and some black pepper. brush over one side of the toasts and grill for 1-2 mins until crunchy and the garlic is fragrant. stir the remaining basil through the stew and serve with the garlic toasts.
NER: olive oil onion garlic tomatoes oregano extra lemon juice caster sugar butter beans baby spinach leaves loaf cru bread basil