Butter Bean, Cherry Tomato and Red Wine Stew

Matte Black Bowls
by Matte Black Bowls
3-4 People
35 min

This is real comfort food at its best, a big warm hug in a bowl that still encompasses the smell of summer. I like to eat it with some more red wine on the side, and some nice crusty bread to mop up the rest of the sauce. Recently, I also served this as part of a set of summer Al fresco grazing plates - alongside blistered pardon peppers, some grilled fish and pittas.

The trick to the best flavour is using both good quality Red wine and olive oil. For me that was a Malbec and early harvest extra Virgin olive oil. I also like to use salt flakes as a garnish, they are much more delicate and flavourful than fine sea salt. It’s such a simple and affordable ingredient meal otherwise that it deserves the extra attention!

Butter Bean, Cherry Tomato and Red Wine Stew
Recipe details
  • 3-4  People
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 3 x 15oz tins of Butter Beans 
  • 1 CUP Cherry Tomatoes
  • 1 CUP Red Wine 
  • 1 TSBP Olive Oil 
  • 3 Cloves of Garlic 
  • 1 1/2 TSP Smoked Paprika 
  • 1/4 TSP Cayenne Pepper 
  • 2 Bay Leaves  
  • Chopped Parsley, optional

Set a wide pan over the heat and add 1/2 TBSP olive oil. Finely chop the garlic and add to the pan. Fry for 3 minutes until golden and fragrant. 
Add the butter beans, cherry tomatoes, red wine, smoked paprika, cayenne pepper and bay leaves to the pan. Stir well and season with salt and pepper to taste.
Leave to simmer for around 20 minutes until around half the wine has evaporated, and then cherry tomatoes have softened. Remove the bay leaves. 
Transfer to a serving dish or individual plates and top with the rest of the olive oil, the chopped parsley and a sprinkle of salt and pepper.