Prawn and White Bean Stew

Prawn Curry Prawn Curry

As the colder season approach, the best thing to cure the Winter blues is a delicious hearty meal. Try your hand at whipping up Siúcra x Catherine Fulvio’s Prawn and White Bean Stew. The perfect mid-week dinner, this dish is so simple to make and bursting with flavour and spices. Sure to be a hit with all the family!

4 people 25 minutes 10 minutes


  • 2 - Bay Leaves
  • 1 pinch Black Pepper
  • 400 g Cannellini Beans cooked
  • 200 g Chopped Tomatoes
  • 3 cloves Garlic
  • 0.5 - Lime juice and zest
  • 4 slices Lime to garnish
  • 0.5 tsp Paprika
  • 1 tbsp Rapeseed Oil
  • 0.5 tsp Red Chilli crushed
  • 2 - Red Pepper sliced
  • 1 pinch Salt
  • 2 tsp Siúcra Rich Dark Sugar
  • 2 tsp Sun Dried Tomato Paste
  • 2 tbsp SuperValu Fresh Parsley chopped
  • 300 g SuperValu Prawns shells removed and deveined
  • 200 ml Vegetable Stock

To serve

  • 0 - SuperValu Baby Gem Lettuce leaves
  • 0 - SuperValu Basmati Rice


  1. Heat some oil to a large saucepan, add the red peppers and sauté for 5 minutes (until soft).
  2. Add the garlic and crushed red chillies and cook for 1 minute before adding the bay leaves, diced tomatoes, tomato paste, paprika, sugar and stock. Simmer for 10 minutes.
  3. Add the beans and simmer over a low heat for 7 minutes before adding the prawns.
  4. These will take about 4-5 minutes to cook, they will turn pink when done.
  5. Add the lime juice and zest. Check the seasoning, adding salt and fresh ground black pepper as required.
  6. Garnish with chopped parsley and lime slices. Serve in baby gem leaves for a healthy option with rice on the side.
Secure payments with: Mastercard Visa