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Before you start
Preheat the oven to 180 Degrees Celsius Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Chopping board | Knife | Strainer | Cooking pan | Baking tray
Cooking Instructions
Ingredients
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Step 5 : Toast the Bread
Toast bread slices on a baking tray for 2-3 minutes until golden.
7 g Garlic
2 g Thyme
125 g Button Mushroom
150 g Leeks
80 g Sundried Tomato
400 g Butter Bean
100 g Home Made Tomato Sauce
200 ml Home Made Vegetable Stock
2 g Smoked Paprika
40 g Baby Spinach
60 ml Sour Cream
135 g White Bread, Sliced
Allergens
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Step 1 : Prep the Ingredients
Preheat the oven to 200°C/400°F. Peel and finely chop garlic; finely chop thyme. Slice mushrooms; halve and slice leeks; slice sun-dried tomatoes; drain butter beans.
Nutritional Information
Energy (kJ/kcal)
486
Protein (g)
27
Carbohydrates (g)
92
Fibers (g)
18
Sugar
22
Fats (g)
11
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Simmer the Sauce
Stir in tomato sauce and vegetable stock, add smoked paprika, and simmer for 3-5 minutes.
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Step 2 :Sauté the Mushrooms
In a pan over medium heat, warm oil. Sauté mushrooms for 2-4 minutes; add leeks, garlic, thyme, and sun-dried tomatoes, cooking for another 3-5 minutes.
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Step 4 : Simmer the Butterbeans
Mix in butterbeans; simmer until the stew thickens, about 5-7 minutes. Season with salt and black pepper to taste, then fold in spinach until wilted.
Step 6 : Serve and Enjoy!
Divide the stew among bowls, dollop with sour cream, and serve with crispy bread on the side.
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