Prawn and White Bean Stew
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
Ingredients
- 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
Method
- Heat some oil to a large saucepan, add the red peppers and sauté for 5 minutes (until soft).
- 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.
- Add the beans and simmer over a low heat for 7 minutes before adding the prawns.
- These will take about 4-5 minutes to cook, they will turn pink when done.
- Add the lime juice and zest. Check the seasoning, adding salt and fresh ground black pepper as required.
- Garnish with chopped parsley and lime slices. Serve in baby gem leaves for a healthy option with rice on the side.
