BUTTER BEAN AND VEGETABLE STEW RECIPE | DELICIOUS. MAGAZINE
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.
Provided by delicious. magazine
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 365kcals, FatContent 8.3g (1.1g saturated), ProteinContent 15.5g, CarbohydrateContent 40.9g (20.7g sugars), FiberContent 18.9g
CHIPOTLE PINTO BEAN STEW RECIPE - BBC FOOD
Try this smoky chipotle bean stew for a satisfying veggie dinner. Dr Rupy's recipe is great served with tortilla chips and his quick pickles, and only costs around 50p per portion to make. Each serving provides 404 kcal, 18g protein, 51g carbohydrate (of which 12g sugars), 13g fat (of which 5.5g saturates), 4g fibre and 1.1g salt.
Provided by Dr Rupy Aujla
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 17
Steps:
- If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool.
- Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft.
- Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans.
- Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste.
- Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping.
Nutrition Facts : Calories 404kcal, CarbohydrateContent 51g, FatContent 13g, FiberContent 4g, ProteinContent 18g, SaturatedFatContent 5.5g, SugarContent 12g
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