Creamy Butter Bean Stew
Kcal: 310 (not including bread), Protein: 22g, Fat: 1g, Carbs: 22g
20 mins
4 Servings
Like a trip to Italy - we LOVE this stew!
2 tins butter beans (WITH BRINE)
1 tbsp minced garlic
1 small red onion
1 tbsp olive oil
1 cup sundried tomatoe (the dry ones, not in oil)
1 package artichoke hearts (from the fresh section, as they're already cut up into perfect pieces and seasoned for you. Drail oil before using.
1 cup pitted black olives
1 tbsp tomato paste
1 glass white wine (to de-glaze)
2 tsp cornstarch, mixed in 1/2 cup water (to thicken a little)
1 block silken tofu, blended with water until desired 'creamy consistency
2 cups leafy green (we love cavolo nero)
Fresh basil
Sourdough bread slices to serve.
- Start by gentrly frying your onions in olive oil, until they begin to soften.
- Add garlic, tomatoes, olives, artichoke hearts, and sundried tomatoes and continue to fry for a minute or two longer.
- Add wine to deglaze
- Add two tins butter beans (with brine), cornstarch, and tofu 'cream'.
- Then add greens until softened and season to taste.
- Serve with crusty white sourdough (optional)