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Butter bean & tomato stew

Butter bean & tomato stew

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(10 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 5
Packed full of iron, this stew makes a great side dish or a superhealthy supper when partnered with a jacket potato

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal155
  • fat8g
  • saturates1g
  • carbs18g
  • sugars11g
  • fibre6g
  • protein5g
  • salt0.98g
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Ingredients

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, diced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 carrots, diced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 large tomatoes, chopped and sprinkled with a little salt

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can butter beans, drained
  • small bunch flat-leaf parsley, chopped
  • harissa, to serve

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

Method

  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.

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Comments (11)

warvik's picture
5

Great base recipe, have made it several times now and it's delicious as is, but also leaves a lot of room to play around with.

Last time I swapped the carrots for red and orange peppers, added a teaspoon of spanish paprika and a teaspoon of bouillon powder (instead of the salt and pepper). Served with garlicky hasselback potatoes and greek yoghurt. Absolutely fantastic.

Mrs Cagee's picture

This is absolutely delicious! I added fresh garlic and chilli flakes. My hubby loved it! Well worth trying and cheap to make too!

catelee2u's picture
5

I had this tonight on its own as a stew. The full ingredients as listed makes 2 portions that way. I only used 1 tablespoon of Sunflower oil to cook and each serving came to about 300 calories. It was delicious...definitely making again. Its also an incredibly easy to make recipe.

meganlefay's picture
5

delicious.. made it for lunch for a couple of friends that were visiting.
they couldn't have enough of it.. the addition of the harissa at the final stage just at serving makes it so special

Fridays cook's picture
5

The harisa paste was lovely with this.

BashyBoop's picture
5

This recipe is really simple and very tasty. I added spinach too which worked well and served with crushed buttered new potatoes. If serving as a main meal with potatoes, i would say this recipe serves 3.

angela1956's picture

A great hit with my guests today, served with pulled pork and vegetables.

lizleicester's picture
5

Really lovely with the roast pork that had been cooking all day.

tartybaker123's picture
5

Packed with flavour. It is so tasty, I don't have it as a side dish I have one BIG plate full. I don't have any harissa, I couldn't find it in the supermarket but, it's great without it anyway.

gervais's picture
5

I was not quite sure about this recipe as it did appear a little basic, maybe that is a good thing as it was just terrific. I used the harrissa paste and it certainly added a little something though my guests thought it was just as good without. Will make this again for sure.

jessiquaquaqua's picture
4

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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