Butter Bean & Mushroom Stew

Name: Butter Bean & Mushroom Stew with Baked Ciabatta
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 Ground Coriander; 1 Leek; 1 Butter Beans; 1 Sun-Dried Tomato Paste; 2 Ciabatta; 1 Finely Chopped Tomatoes with Onion and Garlic; 150 Sliced Mushrooms; 2 Garlic Clove**; 75 Reduced Fat Creme Fraiche; 1 Vegetable Stock Powder; 125 Baby Spinach; ½ Rosemary; 100 Water for the Stock

with Baked Ciabatta

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We love good Butter Bean and Mushroom Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:

Under 600 calories

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

Ground Coriander

Leek

Butter Beans

Sun-Dried Tomato Paste

Ciabatta

Finely Chopped Tomatoes with Onion and Garlic

150

Sliced Mushrooms

Garlic Clove**

Reduced Fat Creme Fraiche

Vegetable Stock Powder

125

Baby Spinach

Rosemary

Not included in your delivery

100

Water for the Stock

Nutritional information

Energy (kcal)526 kcal

Energy (kJ)2201 kJ

Fat14 g

of which saturates5 g

Carbohydrate72 g

of which sugars19 g

Protein22 g

Salt4 g

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

Utensils

•Chopping Board

•Sieve

•Garlic Press

•Grater

•Knife

•Medium Saucepan

•Aluminum Foil

•Baking Tray

•Bowl

Instructions

Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice width ways. 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 a medium-high heat. Once hot, add sliced leek and mushrooms, cook until the leek is soft and the mushrooms browned, 5-6 mins. Next, add the garlic, ground coriander and rosemary and cook for 1 minute.

Next, add the water (see ingredients for amount), chopped tomatoes, sun dried tomato paste and veg stock powder. Give the mixture a stir to dissolve the stock powder, and bring to the boil. Once boiling, turn the heat down and simmer until thickened 8-10 minutes, stir occasionally. Set your grill to a medium-high heat.

Once the stew has thickened , add the butter beans and cover with a lid or some foil. Cook for 5 mins, add the spinach a handful at a time, cook until wilted, 3-4 mins. Once cooked, season to taste with salt and pepper.

Whilst your stew is simmering, cut the ciabatta in half as though you're making a sandwich and put on a baking tray and drizzle with a little olive oil. Grill on the top shelf of your oven until they are toasted and golden 3-5 mins.

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