Creamy Bean & Spinach Stew

By Foodies of South Africa · 50 min

Ingredients

Instructions

1. Soak the beans overnight in a large bowl with 3 cups of water.
2. Heat a large oiled pot on medium. Sauté the diced onion for 2-3 minutes until softened. Add the garlic and tomato paste and stir until fragrant.
3. Drain the soaked beans and add them to the pot with the vegetable stock, chopped tomatoes, salt, pepper and 3 cups of boiling water.
4. Cover, reduce the heat and simmer for 1½-2 hours until the beans are soft and the stew has thickened slightly. Stir now and then so the beans don't stick, and add 2-3 cups of water as needed to keep a gravy consistency.
5. Whisk the cornflour with half a cup of water to make a slurry. Add the slurry, spinach and basil and simmer for 2-3 minutes until the spinach wilts. Stir in the cream until smooth and velvety.
6. Serve in bowls, stir in a little extra cream, and garnish generously with fresh basil leaves.

Summarized from Foodies of South Africa's video. Watch it for the details.

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GarlicOnionTomatoCreamBreadTomato pasteSpinachCanned tomato