TOMATO AND BUTTER BEAN STEW
A warming veggie one-pot that is great served with brown rice or garlic bread. If you like you can replace the butter beans with the same quantity of chickpeas/garbanzo beans, then complete the recipe.
Provided by English_Rose
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
- Add the tomatoes, beans and broth and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
- Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges.
Nutrition Facts : Calories 277.6, Fat 7.9, SaturatedFat 1.2, Sodium 520.6, Carbohydrate 43.9, Fiber 10.8, Sugar 8.2, Protein 10.9
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