Name: Tuscan bean and vegetable stew
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 2 tsp olive or rapeseed oil; 4-6 shallots sliced; 1 small red pepper deseeded and chopped; 1 clove garlic crushed (optional); 2 small carrots sliced; 1 stick celery chopped; 227g (8oz) can chopped tomatoes in rich natural juice (or chopped whole tomatoes); 150ml (1/4 pint) homemade or reduced-salt vegetable stock; 5 tbsp medium-dry cider (or extra vegetable stock); 1 tbsp tomato puree; 1 tsp dried Italian herb seasoning; Freshly-ground black pepper to taste; 420g (15oz) can butter beans in water drained and rinsed; 85g (3oz) French beans trimmed and cut into short lengths

Meal type: Main meal

Serves: 2

Total time: 1 hour 30 minutes

Preparation: 15 minutes

Cook: 1 hour 15 minutes

Preheat the oven to 180°C/160°C fan/gas mark 4.
Heat olive oil in a flameproof, ovenproof casserole dish. Add shallots, red pepper, garlic (if using), carrots and celery; cook over a medium heat for 5 minutes, stirring occasionally.
Stir in tomatoes, stock, cider, tomato puree, herb seasoning and black pepper; bring to the boil. Cover, transfer casserole to oven and bake for 45 minutes.
Remove from oven; stir in butter beans and green beans. Re-cover; return to oven and bake for a further 30 minutes or until vegetables are tender.

Cook's tips

Try using other canned beans, such as cannellini beans, borlotti beans or chickpeas.
Substitute hot chilli powder for the dried herb seasoning.
Serve with mashed potatoes, crushed new potatoes or cooked brown rice.

Energy 1659kJ 370kcal 20%

Carbs 52.4g -

Fat 5.6g Low 8%

Saturates 0.8g Low 4%

Sugar 19g Low 21%

Salt 1g Low 17%

% = an adult's reference intake

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Ingredients

2 tsp olive or rapeseed oil

4-6 shallots, sliced

1 small red pepper, deseeded and chopped

1 clove garlic, crushed (optional)

2 small carrots, sliced

1 stick celery, chopped

227g (8oz) can chopped tomatoes in rich natural juice (or chopped whole tomatoes)

150ml (1/4 pint) homemade or reduced-salt vegetable stock

5 tbsp medium-dry cider (or extra vegetable stock)

1 tbsp tomato puree

1 tsp dried Italian herb seasoning

Freshly-ground black pepper, to taste

420g (15oz) can butter beans in water, drained and rinsed

85g (3oz) French beans, trimmed and cut into short lengths

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Tuscan bean and vegetable stew

Cook's tips

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

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