Ingredients

Method

• 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

Ingredients

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.

Find more stew recipes here

Photographer: Jan Ras

Food Assistant: Leila-Ann Mokotedi