Step 1: Sauté the Aromatics

Heat the olive oil in a large pan or Dutch oven over medium heat. Add the sliced red onion and cook for about 5 minutes until soft and translucent. Add the sliced bell peppers and sauté for another 5 minutes until they begin to soften.

Step 2: Bloom the Spices

Stir in the minced garlic, tomato paste, sugar, and paprika. Cook for 1 minute until the mixture is fragrant and the tomato paste has darkened slightly; this helps develop a deep, savory base.

Step 3: Simmer the Stew

Add the chopped sundried tomatoes (if using) and the canned diced tomatoes with their juices. Season well with sea salt and black pepper, then bring the mixture to a boil. Reduce the heat and stir in the drained butter beans. Cover and simmer for 15 minutes.

Step 4: Finish and Serve

Remove the lid and stir in the baby spinach, allowing it to wilt in the residual heat. Taste and adjust seasoning if needed. Serve in warm bowls, topped with a dollop of Greek yogurt and a sprinkle of chopped fresh parsley.

Pro Tips

• This stew freezes exceptionally well. Make a double batch and freeze portions for a quick, effortless meal later in the month.
• The flavors actually improve overnight, making this a fantastic candidate for next-day leftovers.
• If your stew feels too thick after reheating, add a small splash of vegetable broth to bring it back to a perfect consistency.
• A sprinkle of fresh herbs or chili flakes when serving adds a professional, fresh finish to your dish.