Italian Inspired Butter Bean and Roasted Tomato Stew
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Italian Inspired Butter Bean and Roasted Tomato Stew

Italian Inspired Butter Bean and Roasted Tomato Stew

with Pesto Bulgur and Hard Italian Style Cheese

Tags:
Calorie Smart
Quick
Veggie
Allergens:
Cereals containing gluten
Celery
Milk
Egg
Sulphites

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

1 carton(s)

Butter Beans

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

20 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

1 sachet(s)

Mixed Herbs

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams

Fresh Pesto

(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

240 milliliter(s)

Boiled Water for the Bulgur

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat24.1 g
of which saturates10.9 g
Carbohydrate76.1 g
of which sugars14.7 g
Protein24 g
Salt4.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Kettle
Garlic Press
Medium Saucepan
Large Frying Pan

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

b) Halve the baby plum tomatoes and pop them onto a medium baking tray.

c) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until softened, 10-12 mins.

d) Meanwhile, drain and rinse the butter beans in a sieve.

2

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) Meanwhile, peel and grate the garlic (or use a garlic press).

3

a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and cook for 30 secs.

b) Add the remaining veg stock paste, the passata, butter beans, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat to a simmer.

c) Simmer until the sauce has thickened, 4-5 mins.

4

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 through the roasted tomatoes, butter (see pantry for amount) and half the cheese until melted.

c) Season with salt and pepper.

5

a) When the bulgur is ready, fluff up the grains with a fork and stir through the pesto.

6

a) Share the pesto bulgur between your bowls.

b) Top with the butter bean stew.

c) Sprinkle over the remaining cheese and finish with a drizzle of balsamic glaze.

Enjoy!