Butter Bean and Mushroom Stew

Name: Butter Bean and Mushroom Stew with Soured Cream and Toasted Ciabatta
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 Leek; ½ Rosemary; 2 Garlic Clove**; 1 Butter Beans; 120 Sliced Mushrooms; 1 Smoked Paprika; 1 Finely Chopped Tomatoes with Onion and Garlic; 25 Sun-Dried Tomato Paste; 10 Vegetable Stock Paste; 100 Baby Spinach; 2 Ciabatta; 75 Soured Cream; 100 Water for the Stock

with Soured Cream and Toasted Ciabatta

Michael SteadmanPublished on February 23, 2021

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This delicious Butter Bean and Mushroom Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•Veggie

•Under 600 calories

Allergens:

Celery

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Leek

Rosemary

Garlic Clove**

Butter Beans

120

Sliced Mushrooms

Smoked Paprika

Finely Chopped Tomatoes with Onion and Garlic

Sun-Dried Tomato Paste

Vegetable Stock Paste

(Contains: Celery)

100

Baby Spinach

Ciabatta

Soured Cream

(Contains: Milk)

Not included in your delivery

100

Water for the Stock

Nutritional information

Energy (kcal)330 kcal

Energy (kJ)1379 kJ

Fat11.9 g

of which saturates5 g

Carbohydrate34.7 g

of which sugars16.2 g

Protein16.8 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Garlic Press

•Knife

•Medium Saucepan

•Measuring Cups

•Lid

•Baking Tray

Cooking Instructions and Tips

Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is hot, add sliced leek and mushrooms. Fry until the leek is soft and the mushrooms are browned, 5-6 mins. Add the garlic and rosemary, then cook for 1 min.

Pour in the water for the stock (see ingredients for amount), chopped tomatoes, sun-dried tomato paste and veg stock paste. Stir to combine. Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins, stirring occasionally. Meanwhile, set your grill to medium-high.

Once the stew has thickened, add the butter beans to the pan. Cover with a lid or some foil and simmer, 5 mins. After simmering, stir the spinach in a handful at a time until wilted and piping hot, 3-4 mins. Season to taste with salt and pepper.

Whilst the stew simmers, cut the ciabatta in half and lay on a baking tray, cut-side up. Drizzle with a little olive oil. Grill on the top shelf of your oven until toasted and golden, 3-5 mins.

Share the stew between your bowls. Top each portion with a generous dollop of soured cream and serve the ciabatta on the side to mop up the sauce. Enjoy!