Lemony Butter Bean Stew (Vegan + Gluten-Free)

thepeskyvegan.com

Megs

2 tablespoons olive oil

2 medium red onions, peeled and thinly sliced

1 red pepper, deseeded and thinly sliced

1 yellow pepper, deseeded and thinly sliced

1 green pepper, deseeded and thinly sliced

4 cloves garlic, finely chopped

2 tablespoons tomato puree

3x 14 oz (400 g) tins plum tomatoes

1 cup (240 ml) vegan stock

2 teaspoons smoked paprika

4 bay leaves

2x 14 oz (400 g) tins butter beans, drained

5 to 6 sprigs fresh thyme (or 1 teaspoon dried)

Grated zest of 1 lemon

5 oz (150 g) fresh spinach (approx. 4 to 5 cups)

Salt and pepper to taste

Fresh parsley, to serve

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