Tomato and Butter Bean Stew

GOOD HOUSEKEEPING UK

MAKES: 4
PREP TIME: 0 hours 10 mins
COOK TIME: 0 hours 50 mins
TOTAL TIME: 1 hour 0 mins

Ingredients
2 tbsp. olive oil
onion, finely sliced
garlic cloves, finely chopped
large leeks, sliced
2 x 400g cans cherry tomatoes
2 x 400g cans butter beans, drained
150 ml (¼ pint) hot vegetable stock
1-2tsp balsamic vinegar
Directions
  1. Preheat the oven to 180°C (160°C fan) mark 4. Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
  2. Add the tomatoes, beans and stock and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
  3. Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges. Serve with: brown rice. The grains aren’t polished, as in white rice, so they are still covered in a layer of bran that gives them a lovely nutty flavour.

CLICK HERE TO READ MORE.

SOURCE: Good Housekeeping

When you purchase a book below it supports the Number #1 Black Christian Newspaper BLACK CHRISTIAN NEWS NETWORK ONE (BCNN1.com) and it also allows us to spread the Gospel around the world.