All Recipes Dinner

Mediterranean Butterbean Stew

Super nutritious, filling & tasty. Perfect for cold Autumn evenings.

Ingredients – Serves 2.

1 small red onion, diced
1 stick celery, diced
1 medium carrot, peeled & diced
1 orange pepper, deseeded & diced
3/4 cup vegetable stock or water
1 x Peppadew Whole & Sweet Piqante Pepper (from a jar) diced (*see notes below)
1 tbsp red wine vinegar
1 x 400g tin cherry tomatoes or chopped tomatoes
1 tsp dried mixed Italian herbs
1 x small can butterbeans, drained and rinsed
2 x tbsp sliced black olives in brine

Method
1. Heat a saucepan, spray with fry light and tip in the onion, celery, carrot and pepper and fry gently for around 3 mins, stirring occasionally.
2. Pour in the stock or water and simmer for 5 minutes
3. Add the piquante pepper, tin of tomatoes, red wine vinegar & herbs. Put the lid on and simmer for another 5 minutes.
4. Stir in the drained butterbeans and olives, season with salt & pepper and stir gently to combine. Put the lid back on and continue to cook for just a minute or so to allow the beans to heat through.
5. Turn off the heat, add a little water if looking too thick, check for seasoning and serve.

I serve mine with brown rice (6sp) or couscous (6sp) but this would go well with a jacket potato (7sp) or just on it’s own with a good piece of crusty bread. Don’t forget to count the points!

WeightWatchers – 4 Smartpoints per serving.
Slimmingworld – synfree.

*Notes – You should be able to find Peppadew peppers with the chutneys & pickles etc in the ambient section of your local supermarket. They impart a wonderful sweet, spicy flavour to dishes without a great deal of heat.  You can always substitute with roasted red peppers or a red, deseeded chilli but the dish won’t quite have the same depth of flavour.

 

 

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