White Bean Stew with Pastirma

White beans slowly simmered in a buttery tomato and pepper paste sauce, finished with strips of pastirma. High in protein, a source of fibre and gluten-free.

Ingredients

• 400 g dried white beans (soaked overnight)
• 1400 g (6 cups) hot water
• 120 g pastirma
• 150 g onion
• 30 g (1½ tbsp) tomato paste
• 15 g (2 tsp) red pepper paste
• 40 g (3 tbsp) butter
• 20 g (1½ tbsp) olive oil
• 3 g (1 tsp) red pepper flakes
• 2 g (1 tsp) black pepper
• 8 g (1½ tsp) salt

Instructions

1. 1

   Soak the beans overnight in plenty of water; drain and rinse before cooking.

2. 2

   Chop the onion. In a large pot, heat half the butter with the olive oil and cook the onion over medium heat for 5-6 minutes until soft.

3. 3

   Add the tomato and red pepper pastes and fry for 2 minutes until fragrant.

4. 4

   Add the beans and hot water, bring to a boil, then simmer on low heat with the lid ajar for 75-90 minutes until the beans are very tender.

5. 5

   Season with the salt and black pepper and cook 5 more minutes. Scrape off some of the spice coating from the pastirma, cut it into strips, add to the pot and simmer for 5 minutes.

6. 6

   Melt the remaining butter in a small pan, sizzle the red pepper flakes for 30 seconds and drizzle over the stew to serve.

Nutrition

Per serving