Squash, leek and butter bean stew recipe

721 ratings Rate
  • Serves 4
  • 5mins to prepare and 35-40mins to cook
  • 118 calories / serving
  • Healthy
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
Squash, leek and butter bean stew

Sauté 2 sliced leeks in 1tbsp of olive oil until softened.

Add 1 small peeled and cubed squash, 3 cloves sliced garlic, a pinch of dried chilli flakes, a few sprigs of rosemary and a bay leaf. Pour in enough stock to cover. Bring to the boil, cover and simmer slowly until the vegetables are just tender.

Stir through a 440g tin of drained, rinsed butter beans and heat through for 5 minutes. Top with fried chorizo (optional), chopped parsley and serve with crusty bread.

See more Winter vegetable recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

  • Ingredients

  • 2 leeks, sliced
  • 1tbsp of olive oil
  • 1 small squash, peeled and cubed
  • 3 garlic cloves, sliced
  • pinch of dried chilli flakes
  • few sprigs of rosemary
  • 1 bay leaf
  • chicken or vegetable stock
  • 1 x 440g tin of butter beans, drained and rinsed
  • chopped parsley
  • chorizo (optional)
  • Energy 495kj 118kcal 6%
  • Fat 4g 6%
  • Saturates 1g 4%
  • Sugars 5g 5%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 15.3g Protein 5.7g Fibre 5.8g

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.