Slow Cooker Tomato Butter Bean and Spinach Stew

Method

Make it happen

1. 01

   Use only pre-cooked tinned beans, drained and rinsed; do not substitute raw dried kidney beans. Soften onion in oil in a frying pan for 4 minutes and add garlic for 30 seconds.

2. 02

   Put the onion and garlic into the slow cooker, pour in stock and add the other ingredients as directed.

3. 03

   Add tinned butter beans, tomatoes and rosemary at the start; reserve spinach.

4. 04

   Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until all the vegetables are tender and the stew is bubbling hot.

5. 05

   Stir in spinach for the last 15 minutes on HIGH until wilted.

6. 06

   Taste, season and serve hot. Add boiling water a little at a time if the sauce becomes too thick.