Butter bean and vegetable stew
- May 2018
- Serves 4
- Hands-on time 40 min
This one-pot vegetarian butter bean stew is a midweek winner packed full of vegetables, fibre-rich pulses and a pinch of spice for a wonderfully warming meal.
If you like this recipe, take a look at our pork and butter bean stew.
- Gluten-free recipes
- Vegetarian recipes
- 8.3g (1.1g saturated)
- 40.9g (20.7g sugars)
- Large glug of olive oil
- 2 sliced red onions
- 1 sliced leek
- 2 sliced red peppers
- 2 finely sliced carrots
- 150ml dry white wine
- 2 tbsp tomato purée
- few fresh rosemary sprigs
- 2 x 400g tins of chopped tomatoes
- 400g tin of drained butter beans
- 400g tin of drained red kidney beans
- 200g baby leaf spinach
- 1½ tbsp garam masala
- Handful of chopped fresh parsley
- Natural yogurt
- Extra chopped fresh parsley
- Heat a the oil in a deep casserole over a medium heat, add the onions, leek, peppers and carrots, then fry for 5-8 minutes until softening.
- Stir in the wine, tomato purée and a few fresh rosemary sprigs and bubble for 2 minutes. Add the chopped tomatoes, season and simmer for 15 minutes, then stir in a the butter beans and a red kidney beans and cook for 10 minutes more.
- Stir in the spinach, garam masala and a handful of chopped fresh parsley, then serve with natural yogurt and extra chopped fresh parsley.
Make 2-3 days ahead and keep in a sealed container in the fridge or freeze in batches for up to 3 months.
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