Vodka and butterbean stew, Jennifer Medhurst

Vodka and Butterbean Stew

February 6, 2021
Serves: 2 Cooks In: 20 minutes1. Place a pan on a medium heat with some extra virgin olive oil in. Add in your chopped onion and sauté until translucent. Then add in the garlic, chilli and bay leaf and cook for around 1-2 minutes until the garlic is fragrant. 2. Next add in the tinned tomatoes, breaking them apart by squashing them with a wooden spoon against the side of the pan, season with salt and pepper and add in the honey. Let this simmer until the sauce has begun to thicken. Then add in the vodka and let it cook off for about a minute. 3. Add in the butterbeans and cook for a further 5 minutes. 4. Then you’re ready to serve. Top with fresh basil, yoghurt and chilli and serve with toasted sourdough bread.
  1. Place a pan on a medium heat with some extra virgin olive oil in. Add in your chopped onion and sauté until translucent. Then add in the garlic, chilli and bay leaf and cook for around 1-2 minutes until the garlic is fragrant.
  2. Next add in the tinned tomatoes, breaking them apart by squashing them with a wooden spoon against the side of the pan, season with salt and pepper and add in the honey. Let this simmer until the sauce has begun to thicken. Then add in the vodka and let it cook off for about a minute.
  3. Add in the butterbeans and cook for a further 5 minutes.
  4. Then you’re ready to serve. Top with fresh basil, yoghurt and chilli and serve with toasted sourdough bread.

Ingredients

  • 1 small onion, chopped
  • ½ tsp chilli flakes
  • 4 cloves of garlic, crushed
  • 1 bay leaf
  • 1 x 400g tinned plum tomatoes
  • Salt and pepper to taste
  • 1 tsp honey
  • 1 tbsp vodka
  • 1 x 400g tin of butter beans

TOPPING

  • 1 handful of basil, torn
  • Any kind of yoghurt