This warming one-pan dish is super simple to make and full of flavour from the sun-dried tomatoes. We recommend serving it alongside some crusty sourdough bread with butter for the ultimate autumnal dinner.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Prepare the kale (store in an airtight container in the fridge).
- Remove the stems from one bag of kale and roughly chop.
Tips
- It can be tricky to find sun-dried tomatoes that are in olive oil, not vegetable oil. We like to use these sun-dried tomatoes from Ceres, pop them in a glass jar in the fridge and top with olive oil.
Shortcuts
Vegetables
- Add some extra veggies like some diced zucchini and capsicum.
- Swap out the parsley for coriander.
Protein
- Swap out the butter beans for cannellini beans.
- If you’re wanting some extra protein you could add some chicken thighs. Season 500g chicken thighs with salt and pepper and pan-fry first in some olive for 3-4 minutes on each side. Add them to the dish when you add the butter beans and you’ll also need to add a little more liquid. Simmer for 20 minutes or until the chicken is cooked through.
Ingredients
- 1 brown onion (diced)
- 2 garlic cloves (crushed)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ cup sun-dried tomatoes (oil drained and roughly chopped)
- 780g butter beans (2 tins, rinsed and drained)
- 1 ½ cups chicken or vegetable stock
- 125g sour cream
- 1 bag kale, approx 200g (stems removed and roughly chopped)
- Olive oil
- Salt and pepper
To serve
- ¼ cup Italian parsley (roughly chopped)
- Sourdough
- Butter
Method
- Heat a little olive oil in a heavy-based dish over low-medium heat. Add the onion and cook for 3-5 minutes until softened.
- Add the garlic, oregano, smoked paprika, salt and pepper; cook for 1 minute or so.
- Add the sun-dried tomatoes and cook for 2 minutes or until the sun-dried tomatoes start to breakdown.
- Add the butter beans, stock, kale and sour cream; pop the lid on and let simmer for 10-15 minutes.
- Remove the lid and cook for a few more minutes, allowing the sauce to thicken slightly; remove from the heat and sprinkle over the parsley.
- Serve alongside some crusty sourdough bread with lashings of butter.
Variations
Vegetables
- Add some extra veggies like some diced zucchini and capsicum.
- Swap out the parsley for coriander.
Protein
- Swap out the butter beans for cannellini beans.
- If you’re wanting some extra protein you could add some chicken thighs. Season 500g chicken thighs with salt and pepper and pan-fry first in some olive for 3-4 minutes on each side. Add them to the dish when you add the butter beans and you’ll also need to add a little more liquid. Simmer for 20 minutes or until the chicken is cooked through.
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