Butter Bean and Roasted Balsamic Tomato Stew
with Pesto Bulgur and Greek Style Salad Cheese
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
Ingredients
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
1 carton(s)
Butter Beans
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
20 grams
Vegetable Stock Paste
1 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
40 grams
Baby Spinach
32 grams
Fresh Pesto
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
240 milliliter(s)
Boiled Water for the Bulgur
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Halve the baby plum tomatoes.
c) Pop the tomatoes onto a medium baking tray. Drizzle with oil and the balsamic glaze, then season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the middle shelf until softened and starting to burst, 10-12 mins.
d) Meanwhile, drain and rinse the butter beans in a sieve.
a) Pour the boiled water for the bulgur (see pantry for amount) into a medium saucepan on high heat, then stir in the bulgur wheat and half the veg stock paste.
b) Bring back to the boil and simmer for 1 min.
c) Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
d) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and cook for 1 min.
b) Add the passata, butter beans, mixed herbs, remaining veg stock paste and the sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce to a simmer.
c) Simmer the sauce until thickened, 5-6 mins.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in the butter (see pantry for amount) until melted.
c) Season with salt and pepper.
a) When the bulgur is ready, fluff up the grains with a fork and stir through the pesto.
a) Share your pesto bulgur between your bowls.
b) Top with the butter bean stew and spoon over the roasted balsamic tomatoes, including the juices from the parcel.
c) Finish by crumbling over the Greek style salad cheese.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, with some praising the pesto bulgur as a pleasant surprise. A few found it bland or overly salty.
- Ease of prep: Reviewers noted the recipe was simple to make, with straightforward instructions and quick preparation time.
- Suggestions: Consider reducing the vegetable stock paste for less saltiness. Some added extra spinach and butter beans for more substance.
- Next-day meals: The stew keeps well, with several customers enjoying tasty leftovers the following day.
- Texture: While many liked the bulgur wheat, some preferred alternatives like rice or noodles for personal taste.
