Instant Pot Butterbean Stew

Serves 2-4 as a main or 6-8 as part of a tapas

This is definitely going to be a frequent meal in our house this autumn and winter. It’s cheap, easy and delicious. Hat-trick!

I make this in my Instant Pot in only a few minutes. If you don’t have an instant pot then I’m sure you could make this on the hob. Follow this instructions using a lidded sauce pan but it will take a lot longer to achieve that rich sauce and soft beans. Let me know how it turns out!

Ingredients:

1 tbsp olive oil

1 onion, halved and sliced

2 cloves garlic, peeled and then just crush them slightly with a back of a knife so they are still whole but a little broken

2 roasted peppers (from a jar) roughly cut into strips

1 tbsp tomato purée

2 tins of butter beans, including their liquid

1 tsp smoked paprika

1 tbsp chopped parsley (to serve)

Step 1: Set the instant pot to sauté mode and add the oil, onion, garlic and peppers and stir for 2 minutes.

Step 2: Add the paprika and the tomato purée and stir for a further minute before adding the butterbeans (including their water).

Step 3: Put the lid on and ensure it is switched to sealing mode. Place manually on high pressure for 10 minutes and then use a tea towel and a long handled implement to use the quick release valve.

Step 4: Remove the lid, season to taste and switch back onto sauté mode for five minutes to allow the rich sauce to reduce.

Step 5: Add the chopped parsley as a garnish before serving.

We like this with crusty (garlic) bread to dip in to the rich sauce. It would also work well with rice. Alternatively include it as part of a tapas.