A stew in spring might seem a bit unseasonal but if you live in the UK… you’ll know that we’re not out of the woods with the cold weather yet! Here’s a delicious Spanish Butterbean Stew for those chilly spring days!

Ingredients: Serves 2

25g Flaked Almonds

1 Shallot, sliced

1 Vegetable Stock Pot

300ml Water

150g Basmati Rice

1 Courgette, sliced

1½ tsp Dried Oregano

1½ tsp Smoked Paprika

1 tin Diced Tomatoes

1 Red Wine Stock Pot

1 tin Butter Beans

1 small bunch flat leaf parsley, chopped

30g Black Olives, chopped

1 Lemon

1 small bag Baby spinach




Boil your kettle. Put a frying pan on medium heat (no oil) and add the flaked almonds. Toast until golden, shaking the pan occasionally, 2-3 mins. Transfer to a bowl and set aside (keep the pan!). Halve, peel and finely slice the shallot. Dissolve the vegetable stock pot in a measuring jug with the boiling water (see ingredients for amount).


Heat a splash of oil in a large saucepan on medium heat and add half the shallot. Cook, stirring, until soft, 2-3 mins. Stir in the rice and then the vegetable stock. Bring to the boil, reduce the heat to medium-low and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.


Meanwhile, remove the ends from the courgette, halve lengthways and slice into 1cm thick half moons. Heat a splash of oil in the now empty frying pan and add the remaining shallot. Cook, stirring, until softened, 3 mins. Add the courgette, dried oregano and smoked paprika and cook for 1 minute. Add the diced tomatoes and red wine stock pot. Bring to the boil, stirring to dissolve the stock pot, lower the heat and simmer until thick, 10 mins.


While the stew cooks, drain and rinse the butter beans in a sieve. Roughly chop the parsley and black olives. Zest the lemon then chop into wedges. In a small bowl, stir together the toasted almonds, parsley, olives and a good pinch of lemon zest. Season with plenty of pepper, taste and add more lemon zest if necessary.


When the stew has thickened mix in the butter beans. Add the spinach a handful at a time, stirring until wilted and heated through. Season to taste with salt and pepper. Fluff up the rice with a fork and stir in the remaining lemon zest.


Serve the rice in bowls topped with the butter bean stew and finished with a sprinkling of the almond salsa. Add the lemon wedges on the side for squeezing over. Enjoy!

Recipe by Hello Fresh



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