Tomato and Bean Stew

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

Vegetarian Healthy Quick Gluten Free Stew

Estimated Nutrition

Calories

485.4

kcal / serving

485.4 kcal total

Carbs

72.8g

per serving

72.8 g total

Fat

13.5g

per serving

13.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

knob

LegumesPulses

200

Flageolet Beans

half of a 400g can, rinsed and drained

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Parsley

fresh, chopped

Vegetables

bunch

Spring Onions

tips only, chopped

400

Plum Tomatoes

canned with juice

163

Sweetcorn

half of a 326g can, drained and rinsed

Method

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.