Smokey bean and root veg stew
This warming dish nourishes your belly and the butter beans add a fabulous soft creaminess to the mouthfeel.
4 people
15 minutes
10 minutes
Ingredients
- 1 - Beetroot grated
- 1 pinch Black Pepper
- 400 g Cannellini Beans drained and rinsed
- 1 - Carrots grated
- 2 sticks Celery thinly sliced
- 400 g Chopped Tomatoes
- 0 - Crusty Bread or couscous, to serve
- 1 tbsp Dried Thyme
- 2 cloves Garlic thinly sliced
- 400 g Kidney Beans drained and rinsed
- 1 tbsp Maple Syrup
- 2 tbsp Olive Oil
- 1 - Red Chilli deseeded and thinly sliced
- 0.5 tsp Salt
- 2 tbsp Soy Sauce
- 3 - Spring Onions thinly sliced
- 1 tsp SuperValu Smoked Paprika
- 5 tbsp White Wine
Method
- Heat the oil in a large frying pan or heavy-bottomed pot set on a high heat. Once the oil is hot, add the spring onions, celery, carrot, beetroot, garlic, chilli and salt and cook for 7 minutes, stirring regularly to avoid burning. You’re looking for the carrot and beetroot to break down a little and go a little crispy.
- Add the tomatoes, beans, wine, soy sauce, maple syrup, thyme, smoked paprika and a pinch of black pepper. Stir regularly and continue to cook on a high heat until it starts to boil, then reduce the heat to medium and cook for 6 to 7 minutes, until warmed through.
- Ladle into bowls and serve with couscous or a good chunk of bread.
