Name: Butter Bean Stew with Kale and Sweet Potato
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 large white onion (200g) (cut in half widthways then sliced); 1 stalk of celery (thinly sliced); 2 large carrots (260g) (peeled then sliced); 2 medium sweet potatoes (465Gg) (peeled then cut into medium cubes ); 2 cloves of garlic (minced); 1/4 tsp dried red chilli flakes; 1/2 tsp smoked paprika; 1 tsp ground cumin; 1/4 tsp cinnamon; 2 400g cans of chopped/ tomatoes ( 2x 14.5oz cans US); 1/2 cup of vegetable stock (100ml) (made with one teaspoon of vegan, gluten-free vegetable bouillon and 100ml/1/2 cup of boiling water.); 2 cans butter beans/large lima beans (400g cans drained weight 240g) (16oz cooked beans US); 1 tbsp maple syrup; 1 1/2 cups of kale (100g) (roughly chopped, woody stems removed.); 4 or 5 sprigs of fresh thyme; 2 dried bay leaves; 1/4 tsp sea salt; A squeeze of lemon; 1/4 tsp cracked black pepper; flat-leaf parsley for serving (chopped)