Butter bean & tomato stew
- John Torode
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Serves 5
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.6 out of 5.17 ratingsRate
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Packed full of iron, this stew makes a great side dish or a super healthy supper when partnered with a jacket potato
Freezable
Healthy
Vegetarian
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Baked potatoes
A star rating of 4.6 out of 5.66 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp olive oil
-
2 shallots
diced
-
2 carrots
diced
-
1 large onion
sliced
-
6 large tomatoes
chopped and sprinkled with a little salt
-
400g can butter beans
drained
-
small bunch flat-leaf parsley
chopped
-
harissa
to serve
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Nutrition: per serving
-
kcal155
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fat8g
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saturates1g
-
carbs18g
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sugars11g
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fibre6g
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protein5g
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salt0.98g
low
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Method
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step 1
In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.
Recipe from Good Food magazine, November 2010
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A star rating of 4.6 out of 5.17 ratings
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