~ A winter dish that is so simple yet flavourful and nutritious. Traditionally a stew but it can also be made as a soup ~

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4-6

Ingredients

2 tbsp oil
1 onion diced
4 large potatoes cut small (or large if you prefer)
1 whole bunch of silverbeet – the leaves chopped small and the stems chopped small (keep in separate bowls)
4 cloves of garlic diced finely
1 can of butter beans rinsed and drained (we usually use cannelini or other white beans too)
2 tsp ground paprika
2 tsp smokey paprika
3 tbsp ‘chicken’ stock powder
2L of water
Salt and pepper to taste
* Chilli powder or dried chilli flakes (optional – I didn’t use any in this recipe but I often do or I add some dried chilli flakes on top when serving)

Directions

Heat the oil in a large pot on medium heat. Add the onion and cook for 2 minutes, then the potatoes for another 2 minutes. Add the silverbeet stems and cook for 2 minutes and then the garlic, cook for 2 minutes. Add the paprika, smokey paprika, ‘chicken’ stock powder, a good crack or pinch of pepper and a little water if needed (so it doesn’t stick or burn to the bottom of the pot), cook for 2 minutes. * I would also add the chilli powder or dried chilli flakes here if I am using (1-2 tsp but really whatever is suited to your taste).

Add the water and bring it to a boil. Cover with a lid and reduce the heat to low and let it simmer for 15 minutes.

Add in the beans and silverbeet leaves and cover with the lid again, let cook for 10 minutes.

Uncover and taste the soup and that the potatoes are tender. At this point I add a bit of salt if needed and let it cook uncovered for 5 minutes. And that’s it, the soup is now ready to be served into a delicious bowl of goodness! You can also serve it with fresh crusty bread if you like and enjoy soaking up all of the flavours at the end!

Cooks note: Traditionally this dish is a stew that is thickened with flour but in my family, my mum would use corn flour mixed in a little water to keep it gluten free and light. I personally prefer it as a soup but it is still very hearty and tasty as a stew. As this dish is often made in winter, chilli is also added to it keep the body nice and warm. It is a filling dish with lots of protein and iron and very, very comforting.

If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies under Potaje – Moroccan Bean & Chard Soup.
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