We’re entering the real cold days of winter now and my stewing instincts seem to have kicked in.
Beans are my stewing ingredient of choice. With two children, I don’t have time anymore to plan the overnight soaking. Good news is that there are some great organic cooked beans available in supermarket and health shops. This also reduces cooking time in the slow cooker by almost a half.
I’ve updated my usual butter beans recipe with the stuff I’m using more in my cooking nowadays: herbs and cube stocks. Herbs from the garden in a bouquet garni and the awesome Kallo veggie stocks.
Preparation: 40 minutes
Cooking time: 5-6 hours on auto in slow cooker (2-3 hours simmering on hob)
- 750 gr. cooked butter beans
- 700 gr. diced sweet potatoes
- 5 carrots
- 2 big red onions
- 500 ml of passata
- 6 cloves garlic
- 1 tsp honey
- 2 good tsp. sweet paprika (La Chinata)
- 1 cube Kallo French Onion
- 1 cube Kallo organic veggie
- A hint of cinnamon
- Smoked Maldon sea salt
- Bouquet Garni (rosemary, sage, thyme, bay leaves)
- Olive oil
- 1 pint water
Slice the red onions, and sweat them in a big frying pan in a few generous spoonfuls of olive oil. Peel the carrots and slice them in thin half moons. Add to the onions in the pan. Peel and dice the sweet potatoes, and sweat with the rest.
Leave to gently sweat for 10-15 minutes, adding a half glass of water if needed.
Meanwhile, chop the garlic cloves. Add the garlic to the vegetables in the pan along with a good couple tablespoons of olive oil. Stir in the sweet paprika and cinnamon. Then pour in the passata. Add salt and pepper.
Pour the vegetables in the slow cooker and add butter beans, stock, honey and bouquet garni.
Cook on auto for 5-6 hours until the sweet potatoes and carrots are soft. Serve with a slice of bread and butter.