Vegan Butter Bean Stew
This Vegan Butter Bean Stew is a rich, cosy one-pot dinner packed with creamy beans, smoky harissa and kale. When it comes to quick easy plant-based dinners, this one's a guaranteed winner with the entire family.
Servings: 3
Calories: 263kcal
Equipment
- 1 large saucepan
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 250 g passata
- 1 tablespoon harissa
- ½ teaspoon dried oregano
- Leaves from 3 sprigs thyme
- 1 teaspoon sugar
- 570 g jar queen butter beans drained
- 1 vegetable stock cube
- 350 ml boiling water
- 50 g curly kale roughly shredded
Instructions
- Place a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook for 5 minutes, stirring occasionally, until softened and lightly golden.1 tablespoon olive oil, 1 onion
- Add the garlic and cook for another minute, stirring constantly.3 cloves garlic
- Add the passata, harissa, oregano, thyme leaves and sugar. Stir well and cook for 5 minutes until the sauce has thickened slightly.250 g passata, 1 tablespoon harissa, ½ teaspoon dried oregano, Leaves from 3 sprigs thyme, 1 teaspoon sugar
- Add the drained butter beans to the pan. Crumble in the stock cube then pour over the boiling water. Stir well to combine.570 g jar queen butter beans, 1 vegetable stock cube, 350 ml boiling water
- Bring the stew to a simmer then reduce the heat to low. Cook for 10–15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in the curly kale and cook for another 3–4 minutes until wilted and tender.50 g curly kale
- Serve hot with crusty bread, mashed potatoes or rice.
Nutrition
Calories: 263kcal | Carbohydrates: 44g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 972mg | Potassium: 930mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2131IU | Vitamin C: 29mg | Calcium: 121mg | Iron: 6mg