Spanish Style Butter Beans

with Tomatoes and Buckwheat
Vegan
Calorie smart
This easy vegan supper is inspired by the Spanish countryside.
Cooking time: 30 min
Cals 487 · Prot 18 · Carbs 79 · Fat 16
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Ingredients
Number of People:

Buckwheat

Buckwheat
150 Grams
Salt
1 Tsp
Olive oil
1 Tbsp

For stew

White onion
1 Piece
Garlic cloves
3 Pieces
Olive oil
2 Tbsp
Smoked paprika powder
2 Grams
Dried oregano
2 Grams
Black pepper
0.5 Tsp
Vegetable stock cube
0.5 Pieces
Peeled plum tomatoes
400 Grams
Butter beans
400 Grams
Brown sugar
5 Grams
Spinach
100 Grams
Salt
1 Tsp

Garnish

Hazelnuts
40 Grams
Fresh basil
15 Grams

Instructions

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1 Cook buckwheat
Bring a large pot of water to the boil. Once boiling, add the buckwheat and salt, and cook for 20 min or until tender. Once tender, drain, fluff with fork and drizzle with olive oil.
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2 Prep and fry
Meanwhile, peel and mince the onion and garlic. Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and cook for 5 min. Add the garlic, smoked paprika, oregano and black pepper. Cook for 2 min. Add the vegetable stock cube, plum tomatoes, drained butter beans and brown sugar. Simmer, uncovered, stirring occasionally, for 15 min.
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3 Add spinach and season
Meanwhile, rinse the spinach leaves thoroughly. Add the spinach to the pan and cook, stirring, for 2-3 min further. Season with salt
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4 Serve
Chop the hazelnuts roughly. Serve the stew over the cooked buckwheat. Garnish with the hazelnuts and the basil leaves. 
Tips for fussy eaters
Serve with macaroni instead of farro!
Pro tip
Delicious with a generous helping of feta cheese crumbled over the top.

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