Nduja and Butter Bean Stew

Tue, 18 March 2025

Ingredients: 

• A knob of butter/tablespoon of oil 

• 50g nduja. If you prefer, you can use bacon pieces or anchovies. 

• 2 carrots or sweet potato, diced 

• 1 lrg medium onion, diced 

• 1 pepper or courgette, diced (any colour) 

• 4 cloves of garlic, finely chopped 

• 1 tsp smoked paprika 

• 2 cans butter beans (or mixed beans, kidney beans, black beans, chick peas) 

• 1 can chopped tomatoes 

• 500ml vegetable or chicken stock 

Optional Toppings: 

• 50g breadcrumbs 

• Small bunch parsley 

• 50g parmesan 

• Lemon zest  

• Serve with couscous, rice or crusty buttery bread 

Method: 

1. Fry the butter and nduja in a heavy based pan over a medium heat for 5 minutes. 

1. Add the carrots and onions and fry for a further 5 minutes. 

1. Now add the remaining vegetables and garlic and fry for another 5 minutes( use as many as you like just even it out with more stock) 

1. Now I add in my smoked paprika and fry for 30 seconds, it will stick so keep stirring. 

1. Next up the drained beans and chopped tomatoes to go into the pot. 

1. Add the stock and bring it to the boil, then lower the heat to a simmer for 5-10 minutes. 

1. To make the topping, panfry the breadcrumbs in a little olive oil or butter, allow to cool slightly before adding chopped parsley, parmesan, black pepper, & lemon zest. 

1. Add your toppings and enjoy with couscous, rice or crusty bread.