Method
Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until soft and fragrant, about 5 minutes.Pour in vegetable broth and stir to combine.
Add drained and rinsed butter beans to the pot and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally.
Stir in chopped spring greens and cook until they are wilted and tender, about 5-7 minutes.
Stir in the Opies Cocktail Onions and season the stew with salt and pepper to taste.
Squeeze the juice of one lemon over the stew before serving. Serve on toasted sourdough with a poached egg.
Ingredients
1 tbsp olive oil
½ onion, roughly chopped
1 garlic clove, sliced
1 tin butter beans
200ml vegetable stock
250g spring greens, shredded
1 tsp cumin
2 tbsp Opies Cocktail Onions
Salt and pepper, to taste
Juice of 1 lemon
To Serve:
Sourdough toast
Poach egg
