Creamy Butterbean and Pepper Stew
with Rice, Roasted Broccoli and Pesto Drizzle
- Milk
- Egg
Ingredients
10 grams
Vegetable Stock Paste
50 grams
Fresh Pesto
(Contains: Milk)
25 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Italian Style Herbs
1 carton(s)
Butter Beans
80 grams
Tenderstem® Broccoli
1 carton(s)
Tomato Passata
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
75 grams
Creme Fraiche
(Contains: Milk)
150 grams
Basmati Rice
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C. Boil a full kettle.
b) Halve the pepper and discard the core and seeds. Slice into thin strips. Halve any thick broccoli stems lengthways.
c) Peel and grate the garlic (or use a garlic press).
d) Drain and rinse the butterbeans in a sieve.
a) Meanwhile, pop the pepper strips onto one side of a large baking tray and put the broccoli on the other side.
b) Drizzle with oil, sprinkle over half the Italian herbs and season with salt and pepper. TIP: Use 2 trays if needed.
c) Roast on the top shelf of your oven until tender, 12-15 mins.
a) Pour the boiling water into a large saucepan with 0.25 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pan.
c) Cover with a lid and leave to the side until ready to serve.
a) While the veg cooks, heat a drizzle of oil in a medium frying pan on medium heat.
b) Once hot, add the garlic and cook, stirring for 30 seconds, then pour in the tomato passata and water for the sauce (see ingredients for amount).
c) Add the vegetable stock paste, butterbeans, remaining Italian herbs and sugar (see ingredients for amount).
d) Stir well, bring to the boil, reduce the heat slightly and simmer until thickened, 4-5 mins.
a) Once the peppers are cooked, add them to the sauce (leave the broccoli on the tray) and stir to combine.
b) Stir the creme fraiche into the tomato sauce along with half the hard Italian cheese and bring to the boil, then remove from the heat. Season to taste with salt and pepper.
a) Serve the rice in bowls with the butterbean and pepper sauce on top.
b) Finish with the broccoli, a drizzle of pesto and a sprinkle of the remaining cheese.
c) Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The stew was wonderfully creamy and satisfying, with a rich and flavoursome taste that appealed to both vegetarians and meat-eaters.
- Ease of prep: Simple to cook and prepare, making it a convenient option for a tasty meal.
- Suggestions: Consider roasting the broccoli and peppers separately to ensure both are cooked to perfection.
