Creamy Butter Bean and Tomato Stew

Preparation time: 15 minutes

Cook: 29 minutes

Serves: 4

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Ingredients:

1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 (29-ounce) can diced tomatoes
2 (15-ounce) cans butter beans, drained and rinsed
1 cup Ripple Unsweetened Original Plant-Based Milk
2 teaspoons chopped fresh rosemary, fresh rosemary sprigs, for garnish
1/4 teaspoon crushed red pepper flakes
Salt & pepper, to taste
3 cups packed baby spinach

Directions:

1. In a medium pot over medium-high heat, heat the oil. Add the onions and cook, stirring
occasionally, until tender, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring frequently, until lightly browned and fragrant, about 2-3 minutes.

2. Add the diced tomatoes, beans, Ripple Unsweetened Original Plant-Based Milk, rosemary, and crushed red pepper flakes and bring to a boil—season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until flavors develop, about 15-20 minutes.

3. Stir in the spinach and cook until wilted, about 1-2 minutes. Divide the stew between bowls. Garnish with additional rosemary and serve with bread.