Smoky Butterbean and Spinach Stew with Hassleback Potatoes

This rich and smoky vegetarian stew is a delicious winter warmer. Perfect served with hasselback potatoes or for a simple supper, enjoy with some crusty bread.

This recipe was produced in collaboration with Epicure to celebrate Vegetarian Week.

Serves 4

Ingredients

• littleseed extra virgin British rapeseed oil

• 1 medium onion

• 1 tsp Epicure Chopped Garlic

• 1 tsp Epicure Chopped Chilli

• 400g can Epicure Pomodoro San Marzano Tomatoes

• 400g can Epicure Italian Yellow Peeled Tomatoes

• 3 x tbsp Epicure Smoky BBQ sauce

• 400g can Epicure Butterbeans

• 380g can Epicure Spinach

• 750g small or medium potatoes

• A handful of fresh parsley

• Salt & Pepper

Method

1. Add a drizzle of Littleseed Oil to a large pan followed by the onion, chopped garlic and chopped chilli. Cook for a few minutes until the onion softens then add the two cans of tomatoes, BBQ sauce and drained can of butterbeans. Leave to cook on a low heat.

2. Preheat the oven to 200C/Gas Mark 6.

3. Prepare the hasselback potatoes by carefully making small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along.

4. Place the potatoes in a roasting tin, drizzle with 3 tbsps of Littleseed Oil. Shuffle the potatoes around the dish to make sure they get a really good coating of oil, and season with salt and pepper.

5. Bake the hasselback potatoes in the oven for 30 minutes until crispy and golden brown.

6. When the potatoes have around 10 minutes left to cook, drain the can of spinach, add it to the stew and stir through.

7. When the potatoes are ready, serve your stew in bowls with a scattering of chopped fresh parsley and a side of hasselback potatoes.

 Cooking Time

50 minutes