This Week’s Dish Of The Dale: Spanish Bean Stew With Peppers & Kale

Our co-founder’s favourite recipes

“I adore Spanish food. It’s a cuisine full of love and sunshine. We’ve been adding quite a few Spanish-inspired dishes to our menu over the last few years and we thought it was high time we made a classic bean stew. I might not be a vegetarian, but this has rocketed onto my list of favourite COOK meals. Full of colour, packed with protein in the cannellini and butter beans, and a gorgeous sweet, smoky tomato sauce. This is an absolute corker of a stew.”

How We Make It

To make it, our chefs start with a rich tomato sauce with lots of garlic, onion, a dash of white wine and smoked paprika to give that authentic Spanish flavour. Then it’s in with a mix of butter and cannellini beans, sliced red and yellow peppers and chopped kale to make a nice and colourful.

To Serve

One of the joys of this dish is that it’s a meal in itself, although a sprinkling of freshly chopped parsley, some crusty bread and a leafy salad would all be welcome accompaniments. Oh, and a glass of smooth Spanish red wine, of course!

Another alternative is to make the world’s finest beans on toast. Toast a thick slice of sourdough bread under the grill or on a hot griddle (for those satisfying lines). Then rub with a garlic clove, drizzle with extra virgin olive oil, and top with the bean stew. Give it a squeeze of lemon and a sprinkle of fresh parsley and you’re done. Comfort food at its best.

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