Greek Spinach and Butter Bean Stifado-Spiced Stew

Ingredients

• 800 g tinned butter beans
• 200 g fresh spinach
• 400 g shallots
• 400 g tinned chopped tomatoes
• 4 garlic cloves
• 4 whole cloves
• 1 tsp ground cinnamon
• 3 tbsp red wine vinegar
• 4 tbsp olive oil

Method

1. 1

   Peel the shallots and keep them whole. Heat the olive oil in a wide, heavy pan and fry the shallots for 10 minutes until golden all over.

2. 2

   Add the crushed garlic, cinnamon, and whole cloves. Cook for 1 minute until fragrant.

3. 3

   Pour in the red wine vinegar and let it sizzle for 30 seconds, then add the chopped tomatoes. Stir and bring to a simmer.

4. 4

   Drain and rinse the butter beans and add to the pan with 150 ml water. Cover and cook for 15 minutes until the shallots are completely tender.

5. 5

   Uncover, increase the heat, and cook for 5 more minutes until the sauce reduces and becomes rich. Season with salt.

6. 6

   Stir in the spinach and cook for 2 minutes until just wilted. Serve with crusty bread and a drizzle of olive oil.