Vegetarian stew with beans recipe

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 144 calories / serving
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Heat the olive oil in a casserole dish over a medium heat until hot. Sweat the onion and garlic for 6-7 minutes, stirring frequently, until softened. Add the mushrooms, beans and pumpkin then cover with the stock. Add the bay leaf and bring to the boil over a moderate heat.

Reduce the heat to a simmer and cook gently for 35-40 minutes until the pumpkin and beans are soft. Adjust the seasoning to taste, then discard the bay leaf. Garnish the dish with a few saffron strands before serving.

  • Ingredients

  • 50ml olive oil
  • 400g butter beans, drained and rinsed
  • 150g small portobello mushrooms
  • ½ small pumpkin, peeled, de-seeded and finely sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 800ml vegetable stock
  • 1 bay leaf
  • pinch of saffron strands, to garnish
  • salt
  • pepper
  • Energy 600kj 144kcal 7%
  • Fat 7g 10%
  • Saturates 1g 7%
  • Sugars 5g 6%
  • Salt 2g 34%

of the reference intake
Carbohydrate 14.7g Protein 5.7g Fibre 4.7g


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