Creamy Butterbeans with Sun-dried Tomatoes and Kale

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.

  • 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
  1. 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.

  2. Add the garlic, oregano, smoked paprika, salt and pepper; cook for 1 minute or so.

  3. Add the sun-dried tomatoes and cook for 2 minutes or until the sun-dried tomatoes start to breakdown.

  4. Add the butter beans, stock, kale and sour cream; pop the lid on and let simmer for 10-15 minutes.

  5. 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.

  6. Serve alongside some crusty sourdough bread with lashings of butter.

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