Fennel, Butter Bean and Prawn Stew

This was a quick and easy stew which used up stuff in the cupboards and from the garden. I adapted it to what I had, so I used butter beans instead of chickpeas and chard instead of kale but it was delicious, I also swapped paprika to smoked paprika which gave it a lovely smokey flavour too.

Fennel, Butter Bean and Prawn Stew (adapted from Olive Magazine October 2010)
(Serves 2)

1 tbsp oil

½ fennel bulb, finely sliced

4 garlic cloves, finely sliced

1 tsp smoked paprika

1 400g tin chopped tomatoes

1 220g tin butter beans, drained and rinsed

handful Swiss chard, washed and chopped

150g raw prawns

salt and pepper

 

Heat the oil in a large frying pan and add in the fennel. Cook for about 5 mins, until softened. Add the garlic and paprika and fry for 1 min more. Add the chopped tomatoes. Increase the heat and cook for 5 minutes, until thickened.

Stir in the butter beans, chopped greens, salt and pepper and a splash of water and cook for 2 mins. Add the prawns and cook until just pink. Serve in bowls with crusty bread.