This warming, hearty, and spiced tomato butter bean stew is going to get you through the winter lull.
"This recipe comes together quickly and can be adapted easily. Use vegetable broth and omit the yogurt for a vegan option. Add a big handful of spinach or kale at the end for some greens. You could even spoon this on top of toasted sourdough with a poached egg. The fresh oregano works so well with all the components and the dollop of Greek yogurt is the perfect creamy touch. For that extra kick, don’t skimp on the extra drizzles of ARDOR and the deliciously briny pepperoncini peppers to finish." - Noreen Wasti
Ingredients
- 3 Tbsp Brightland ARDOR chili olive oil, plus more to finish
- 1/2 of a large yellow onion, finely chopped
- 3 garlic cloves, finely minced
- 1 Tbsp finely chopped fresh oregano (about 2-3 sprigs), plus more to garnish
- 1/2 tsp red pepper flakes
- 1 tsp salt, or to taste
- 2x 15 ounce cans of butter beans, rinsed and drained
- 1x 14.5 ounce can of crushed tomatoes
- 1 cup chicken or vegetable broth
- 2 Tbsp Brightland RAPTURE balsamic vinegar
- Greek yogurt, optional to finish
- picked pepperoncini peppers, to finish
Instructions
- 1 Heat ARDOR chili olive oil in a large sauté pan or pot over medium heat.
- 2 Once the olive oil is glistening add the onion and sauté for 5 minutes, stirring often.
- 3 Add the garlic, oregano, red pepper flakes, and salt. Sauté for 1 minute.
- 4 Stir in the beans, tomatoes, broth, and Rapture balsamic vinegar. Bring to a boil.
- 5 Reduce the heat to medium and cover with a lid.
- 6 Let the stew cook for 20 minutes. Taste for seasoning and adjust as needed.
- 7 To serve, ladle the stew into bowls and top with a dollop of Greek yogurt and a couple pepperoncini peppers.
- 8 Drizzle generously with ARDOR and garnish with fresh oregano leaves to finish. Enjoy immediately!
