Butter bean & tomato stew

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• Jessiquaquaqua

  10 January 2011

  Jessiquaquaqua rated and commented on this recipe

  

  I love this recipe. I tried it with tinned tomatoes, but prefer it with fresh. I served it alongside John Torode's slow-roasted pork shoulder (also a good recipe! Perfect, melt-in-the-mouth pork with excellent crackling) and have cooked batches of it to serve with sausages and mash/wedges for mid-week suppers. MMM.

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Ingredients

• 3.0 tbsp olive oil
• 2 shallots , diced
• 2 carrots , diced
• 1 large onion , sliced
• 6 large tomatoes , chopped and sprinkled with a little salt
• 400.0g can butter beans , drained
• small bunch flat-leaf parsley , chopped
• harissa , to serve

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Difficulty and servings

Serves 5

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian, Super healthy

Ingredients

• 3.0 tbsp olive oil
• 2 shallots , diced
• 2 carrots , diced
• 1 large onion , sliced
• 6 large tomatoes , chopped and sprinkled with a little salt
• 400.0g can butter beans , drained
• small bunch flat-leaf parsley , chopped
• harissa , to serve

Per serving

155 kcalories, protein 5.0g, carbohydrate 18.0g, fat 8.0 g, saturated fat 1.0g, fibre 6.0g, sugar 11.0g, salt 0.98 g

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