Ingredients
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
100g sun-dried tomatoes, chopped
2 teaspoons of smoked paprika
2 tablespoons of tomato puree
1x 400g can of chopped tomatoes
1 teaspoon of maple syrup (optional)
1x 400g can of red kidney beans, drained
1x 400g can of black beans, drained
1x 400g can of butter beans, drained
Dash of water
1 bag of chopped kale
Olive oil
Salt and pepper
method
Preheat the oven to 190C, fan setting.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a sprinkling of salt. Mix well and leave to cook for 5-10 minutes until soft.
Once soft, add the chopped sun-dried tomatoes and smoked paprika, mix well and cook for a few minutes before adding the tomato puree, chopped tomatoes, maple syrup, butter beans, red kidney beans and black beans. Mix well and leave to simmer for 10-15 minutes, mixing through a dash of water if the stew ever becomes too thick.
While the stew cooks, place the chopped kale onto a baking tray and drizzle with olive oil and a sprinkling of salt. Mix well and cook for 10 minutes until crispy.
Once cooked, remove the kale from the oven and mix through the stew or serve on the side.
Serve with lots of pepper on top of the stew.