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White bean stew with salami crumble

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White bean stew with salami crumble

40 minutes

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White bean stew with salami crumble

By Marcelle van Rooyen

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
1 red onion, chopped
3 cloves Woolworths peeled garlic, grated
1 T smoked chilli flakes
3 x 400 cans butter beans, drained and rinsed
1 preserved lemon, flesh removed and the skin roughly chopped
2 x 500 ml tubs Woolworths fresh liquid vegetable stock
sea salt and freshly ground black pepper, to taste
120 g Woolworths smoked salami crumble
100 g baby spinach
8 T grated Parmesan

Method

1.Heat the olive oil in a large saucepan over a medium heat. Sauté the onion and garlic for 3–5 minutes, or until fragrant. Add the chilli flakes and cook for a further minute.
2.Add the butter beans, preserved lemon and vegetable stock. Season with a little salt and pepper, cover lid and simmer for 20 minutes, or until thick, creamy and combined.
3.Meanwhile, cook the smoked salami crumble in an air-fryer at 200°C for 5–8 minutes, or until crispy.
4.Once ready to serve, stir through the spinach and Parmesan. Spoon into bowls and top with the salami crumble.

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Photographer: Jan Ras

Food Assistant: Leila-Ann Mokotedi