Bean and Tomato Stew with Garlic Bread, Griddled Vegetables and Basil Oil

A quick vegetarian stew featuring kidney beans and plum tomatoes served with charred vegetables and homemade basil-infused oil.

Vegetarian Healthy Quick Beans High Fiber

Estimated Nutrition

Calories

842.5

kcal / serving

842.5 kcal total

Carbs

43.8g

per serving

43.8 g total

Fat

64.2g

per serving

64.2 g total

Protein

22.4g

per serving

22.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

slice

White Crusty Bread

LegumesPulses

200

Kidney Beans

Tinned, rinsed and drained

NutsSeeds

clove

Garlic

Finely chopped, for the stew

pinch

Cayenne Pepper

clove

Garlic

Peeled, for rubbing bread

clove

Garlic

Chopped, for basil oil

handful

Basil

Fresh leaves

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

For the stew

Olive Oil

For griddling

Olive Oil

For the basil oil

Vegetables

200

Plum Tomatoes

Tinned, drained

piece

Spring Onion

Finely chopped, for the stew

piece

Spring Onion

Sliced in half lengthways

piece

Courgette

Sliced into 4 pieces lengthways

Method

Place bean stew ingredients in a pan and bring to a boil.

Simmer for 4 to 5 minutes and season with salt and pepper.

Heat a griddle pan until hot.

Drizzle bread, spring onion, and courgette with olive oil.

Chargrill until bread is toasted and vegetables are tender.

Rub toast with a garlic clove and season the vegetables.

Blend garlic, basil, and oil in a food processor until smooth.

Serve stew in a bowl drizzled with basil oil alongside the bread and vegetables.