The Happy Pear - Easy Tuscan White Bean Stew
A simple, tasty dinner that works well served with brown rice or Vegan friendly bread.
4 people
15 minutes
10 minutes
Ingredients
- 1 - Bay Leaves
- 1 pinch Black Pepper
- 1 tin Cannellini Beans Drained and rinsed
- 2 tins Chopped Tomatoes
- 3 cloves Garlic Finely chopped
- 1 tbsp Maple Syrup
- 2 tbsp Olive Oil
- 1 - Red Chilli Deseeded and thinly sliced
- 2 - Red Onion Finely chopped
- 1 tsp Sea Salt
- 2 tbsp Soy Sauce
- 100 g SuperValu Baby Spinach
- 1 - SuperValu Courgette Cut into bite-sized pieces
- 2 tbsp SuperValu Mixed Herbs
- 4 tbsp Vegan Tomato Purée
To Garnish:
-
1
pinch
Fresh Soft Herb Mix
-
1
pinch
SuperValu Chilli Flakes
Method
1. Heat the oil in a large pan on a high heat. Add the onions, garlic and chilli and cook for 4 minutes, stirring regularly. You want the onions to brown nicely. Add the courgette and a pinch of salt and cook for a further 4 minutes, until the courgette starts to brown and wilt down.
2. Add all the remaining ingredients and stir to mix together. Bring to the boil, then reduce to a gentle simmer for a further 5 minutes.
3. Remove the pan from the heat and adjust the seasoning to your taste. Ladle into bowls and garnish with fresh herbs and chilli flakes.
