Smoky butterbean and sweet potato stew with yoghurt and Manchego
This recipe is from Alan Rosenthal's new book, Foolproof One-Pot. Alan is a local chef, food writer, caterer and teacher who creates delicious and imaginative dishes with his weekly Crop Drop veg bag. Find out more about him and his recipes on his website or follow him on Instagram.
Photo by Rita Platts @ritaplattsphoto
This recipe knocks on the door of one of the stews I used to make back in the days selling my wares in London farmer’s markets. The recipe has its roots firmly ensconced in Andalucía, in the south of Spain, with its smoky, Moorish flavours. Enjoy simply with some crusty bread and a green salad.
3 tbsp extra virgin olive oil
1 onion, finely chopped
1 head of fennel, finely chopped
1 stick of celery finely chopped
1 carrot, roughly chopped
1.5 tsp cumin seed
2 sprigs thyme
2 bay leaves
3 garlic cloves, finely grated
1 tbsp tomato purée
1.5 tsp mild smoked paprika
1 pinch of saffron
¼ -½ tsp cayenne (depending on how hot you like it)
1 red romano pepper, roughly sliced
1 x 400g tin chopped tomatoes
350ml vegetable stock
250g peeled sweet potatoes cut into rough 1.5 cm pieces
2 x 400g tins of butterbeans, drained
6 tbsp Greek yoghurt
100g aged Manchego, grated
Heat the oil in your deep casserole pan over a medium heat. Add the onion, fennel, celery, carrots, cumin seed, thyme and bay leaves and a pinch of salt and cook for around 10 mins until the vegetables have softened slightly and the onions turned translucent.
Add the garlic and cook for a further minute before adding the tomato purée, smoked paprika, saffron and cayenne. Cook for 2 minutes and then add the romano pepper, chopped tomatoes, stock, 1.5 teaspoons of salt and a good grind of black pepper. Bring to a gentle simmer and cook for 10 minutes, covered, but with the lid at an angle to let some steam escape. Give everything a stir a couple of times during this time.
Now add the sweet potato and cook, with the pan lid as before, for 15-20 more mins or until the potato is almost tender. Stir through the butter beans and cook for a final 5-10 minutes until the sweet potato is completely cooked and the beans heated through.
Serve dotted with yoghurt and sprinkled with Manchego cheese.