52 weeks of little helps
- Finely chop 1 onion and 10g fresh basil. Crush 4 garlic cloves. Zest 1 lemon and squeeze 1 tablespoon lemon juice.
- Heat 1 tablespoon olive oil in a large saucepan over a medium heat and fry onion with a pinch of salt for 6-8 minutes until tender. Add half the crushed garlic, fry for 30 seconds, then add 2 x 400g of tinned tomatoes. Swirl each can out with 50ml water and add to the pan with 1½ teaspoons dried oregano.
- Simmer for 10 minutes until the sauce thickens slightly. Add the lemon zest and juice, ½ teaspoon caster sugar, 2 x 400g tinned butter beans, and 200g baby spinach. Stir until the spinach wilts, then simmer for another 10 minutes until the sauce is thick enough to coat the beans. Add a splash of water if the beans look dry.
- Meanwhile, preheat the grill to high. Slice ½ crusty white bloomer into 8 pieces and grill them for 1-2 minutes on each side until lightly golden. In a bowl, mix 2½ tablespoons olive oil, the remaining crushed garlic, half the fresh basil, a pinch of oregano, and some black pepper. Brush this over one side of the toast pieces and grill for 1-2 minutes until crunchy, and the garlic is fragrant. Stir the rest of the basil through the stew and serve with the garlic toast.
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Easy midweek stew
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