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Butter bean & tomato stew

Butter bean & tomato stew

A star rating of 4.7 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 5

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
Nutrition: per serving
HighlightNutrientUnit
kcal155
fat8g
saturates1g
carbs18g
sugars11g
fibre6g
protein5g
low insalt0.98g
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Ingredients

  • 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

Method

  • 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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Overall rating

A star rating of 4.7 out of 5.15 ratings
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