Veggie Bean Stew
HB-17592 · Hand-built original
A store-cupboard stew of sweet potato, butter beans and tomatoes with smoked paprika, wilted greens stirred in at the end.
Main course1 hr 30 minServes 2302 kcalVegetarianGluten-freeEgg-freeHigh Fiber
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:2quantities adjust to match
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 stick celery, finely chopped
- 1 garlic clove, crushed
- 1 small sweet potato, cut into 1/2 inch dice
- 14 oz tin chopped tomatoes
- 1 tsp tomato purée
- 1 tsp dried oregano
- 1 tsp smoked paprika
- pinch dried chilli flakes
- 7 fl oz vegetable stock
- 14 oz tin butter beans, drained and rinsed
- handful kale, spinach or other leafy green vegetable
- salt and freshly ground black pepper
Method
- Heat the olive oil in a lidded saucepan over medium heat and sweat the onion and celery under the lid for 5 minutes.
- Add the garlic and sweet potato and cook for a further 5 minutes, until the sweet potato begins to soften.
- Stir in the chopped tomatoes, tomato purée, oregano, smoked paprika, chilli flakes and vegetable stock, bring the stew to a boil, then lower the heat and simmer it lidded for 10 minutes.
- Tip in the butter beans and simmer without the lid for 10 to 15 minutes more, until the sweet potato is completely soft.
- Fold the kale, spinach or other greens through the stew for 2 minutes until wilted, check the seasoning, and serve.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
302 kcalCalories
9.8 gProtein
41.3 gCarbs
13.3 gFat
3.3 gSaturates
16.9 gFibre
12.6 gSugars
308 mgSodium
8 mgCholesterol
1818 mgPotassium
252 mgCalcium
4.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data