toodle.

Tomato and Bean Stew

A quick vegetarian stew made by sautéing spring onions in butter then simmering beans, tomatoes, and sweetcorn with fresh parsley.

VegetarianHealthyQuickGluten FreeStew

Estimated Nutrition

Per Serving Total
Calories 485.4 kcals 485.4 kcals
Carbohydrates 72.8 grams 72.8 grams
Fat 13.5 grams 13.5 grams
Protein 18.2 grams 18.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
15
g
Butter
knob
LegumesPulses
200
g
Flageolet Beans
half of a 400g can, rinsed and drained
NutsSeeds
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tbsp
Parsley
fresh, chopped
Vegetables
1
bunch
Spring Onions
tips only, chopped
400
g
Plum Tomatoes
canned with juice
163
g
Sweetcorn
half of a 326g can, drained and rinsed

Steps

  • Melt the butter in a saucepan over a medium heat.
  • Sauté the chopped spring onion tips for one minute.
  • Add the beans, tomatoes, garlic, and sweetcorn to the pan.
  • Bring the mixture to a boil then simmer for 5-6 minutes to reduce.
  • Season to taste with salt and freshly ground black pepper.
  • Stir in the fresh parsley and pour the stew into a warm bowl.