Butterbean and vegetable stew
- Published: 13 Oct 16
- Updated: 18 Mar 24
Perfect for when time is short, this vegetarian one-pot is crying out to have big chunks of baguette dipped in it.
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Ingredients
- Olive oil for frying
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- 4 carrots, chopped into 1cm cubes
- 600ml passata
- Pinch caster sugar
- 200g frozen spinach
- 2 x 400g tins butterbeans, drained and rinsed
- ½ large bunch fresh flatleaf parsley, chopped
- Handful fresh basil, roughly chopped
To serve
- Crusty baguette slices
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Method
- Heat a glug of oil in a large flameproof casserole over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and carrots. Fry for a further 5-10 minutes until the carrots start to soften.
- Add the passata along with 200ml water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans. Simmer for a further 10 minutes until hot, then taste and season with salt and pepper.
- Stir through the parsley and basil, then serve in bowls with crusty baguette slices.
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- Recipe from September 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 273kcals
- Fat
- 7.4g (1.2g saturated)
- Protein
- 11.9g
- Carbohydrates
- 32g (14.7g sugars)
- Fibre
- 15.2g
- Salt
- 0.9g
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This one was a definite win. It’s now on my go-to recipe list.
One thing though, the carrots are a better texture once you increase the simmer time at the end. I usually add an extra 10 mins on the lowest heat with the lid on. Then it’s *chef’s kiss*.
This recipe could be great… the flavours are all there but the carrots were a little crunchy and the sauce a bit too watery. the overall impression falls somewhat short of the description, which is a great shame
The recipe result may vary from cook to cook in a simple recipe like this. We would suggest that the stew is cooked at a fast simmer so that the liquid reduces and the flavour intensifies. If if the end result is watery you can bubble it up to reduce without spoiling it. My only thought is that because the recipe uses frozen spinach perhaps we don’t need to add the additional water. We will run it through our test kitchen when we’re back up and running. The delicious. food team x