Potatoes are one of my favourite foods on the planet so YAY that we live in Ireland and they are everywhere. I would argue that everyone loves potatoes. I've yet to find anyone who doesn't? This is a great recipe to have in your apron pocket. For when you want something that's really tasty but made with everyday ingredients. Even though there is a little chilli in this dish, the flavour is very mild and it's so easy to eat. Beacuse that's a thing isn't it?! Some dinners are just easier to eat than others. Some you love but you have to be in the mood for. But I think you could happily eat this whatever mood you are in. I'm going to go there and say that this is the perfect dinner for when you just want something tasty, hearty and inexpensive.
Now back to potatoes. Whenever I've been away, I always come home and crave them. What is that about?! Of course you can get potatoes abroad and I am a demon for ordering chips/fries on the side. But when I get home, I just want to make something "potato-y" for myself. Nothing else will do. This isn't me saying that I don't like tasting new stuff or that I'm some sort of culinery bore. I adore tasting all sorts of food. I visited Eataly while in New York and I would have quite happily stayed there for the day. I just wish I'd eaten more when I was there! Also, all we talked about when we were away was about food. What time we would eat, where would we eat, what would we eat... definitely food made up 50% of the conversation. So even though I love so many other foods, I'm all about the potatoes and thankfully in Ireland, we do very good potatoes.
I'm typing this recipe up now, wishing I had made a double batch of this yesterday. I have yoga this evening and while I love yoga, every week I have the same dilemma of whether to eat before or after. Terrified of being too full or too hungry during class. Honestly, I think about food and eating waaaay too much. Next time, I'll make double.
Now keep scrolling for the recipe for this very Easy-to-Make Potato & Bean Stew.
Easy Potato & Bean Stew
2 tbsp olive oil
1 red or yellow pepper
1 white onion, finely chopped
2 garlic cloves, crushed
2 tsp chilli powder
1 tsp paprika
500ml vegetable stock
1 400g tin cannellini beans, drained and rinsed
Small handful of fresh parsley
2 large handfuls of baby spinach
Sea salt and black pepper
4 tbps natural yogurt
Parboil the potatoes until they are tender but not fully cooked. Remove from the water and cut into bite size pieces.
Heat the oil in a large pot and cook the onion and pepper over a low heat for about 10 minutes until soft. Add the crushed garlic and cook for a further two minutes. Then add the pototes, paprika and chilli powder and stir well, cooking for another 3 minutes.
Add the vegetable stock and passata and bring to the boil. Then reduce the heat and simmer on low for about 15 minutes. Add the beans, spinach and chopped parsley and stir well, cooking for another five minutes.
Season with sea salt and black pepper.
To serve, spoon into bowls and top with fresh parsley and a few tablespoons of greek yogurt.