This Vegetable Bean Stew is the perfect way to welcome Autumn
- The Honest Project
- Sep 19, 2016
- 2 min read
I've been writing a lot about Autumn salads recently, but I think all of us like to eat a mix of cold and warming foods as the weather takes a chilly turn. This Vegetable Bean Stew is the perfect way to welcome Autumn; it's warming, filling and made in just one pot, saving on the washing up. There is nothing fancy or technical going on here and even the most inexperienced cook couldn't go far wrong with this simple and tasty dinner recipe.
For my vegetables, I used onions, sweet potato, red pepper and mushrooms, but you can add whatever vegetables you have; think carrots, celery, cauliflower, butternut squash. I used cannellini beans, but if you prefer haricot or butterbeans, use those instead.
I serve this with avocado or crumbles feta and topped with lightly steamed broccoli. When I am adding broccoli, I prefer to lightly steam it separately and serve it on the side as that way it stays nice and crunchy. If you wish to add meat to this, just cook it separately and add it in at the end.
Serves 2-4
Ingredients
1 tbsp coconut oil
1 red onion, finely chopped
1 sweet potato, peeled and chopped into bite size pieces
1 red pepper, deseeded and chopped into bite size pieces
6 mushrooms, quartered
2 cloves garlic, minced
1 400g tin chopped tomatoes
1 400g tin cannellini beans, drained and rinsed
1/2 cup flat leaf parsley, finely chopped
5 sprigs of thyme, destemmed and the leaves finely chopped
1/2 tsp red chilli flakes
Sea salt and black pepper to season
To serve:
Broccoli florets
Avocado
Feta cheese
Method:
In a large saucepan, heat the coconut oil over a low to medium until it melts. Add the onion, sweet potato and red pepper and mushrooms, cover and cook for 8 minutes.
Add the garlic and chopped tomatoes, stir and cook for a further 5 minutes, whilst covered.
Add the beans, fresh herbs and chilli flakes and season with sea salt and black pepper. Cover and cook for another five minutes.
To serve, spoon into bowls and top with either chopped avocado or crumbled feta and lightly steamed broccoli florets.
This stew will keep in the fridge for up to three days and in the freezer for up to three months.
