Butterbean and Sweet Potato Stew
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2012, p85)
Recipe type: Main
Cuisine: Vegetarian
Serves: 4
Ingredients
- 2tbsp Oilve Oil
- 1 Large Onion, roughly chopped
- 800g Sweet Potatoes, peeled and cut into bite sized chunks
- 1tbsp Dried Oregano
- 1 Garlic Clove, crushed
- 680g Jar Passata
- 400g Can Butter Beans, drained and rinsed
- 100g Greek Feta
- Handful of Mint, torn
- 4 Pitta Bread, toasted
Instructions
- Heat oil in a large frying pan over a medium-high heat, then add the onion and sweet potatoes. Cook for 5mins until starting to soften.
- Add the oregano and garlic to the pan, cook for 1min then tip in the passata, butter beans and 300ml water. Season and simmer for 15mins until the potatoes are tender and the sauce has thickened.
- Preheat the grill to high. Tip the stew into a grill-proof baking dish, then crumble over the feta. Grill briefly until the cheese is golden in places. Tear over the mint leaves, then serve with the toasted pitta bread.
Nutrition Information
Calories: 588 Fat: 12.7g Saturated fat: 4.8g Carbohydrates: 98g Sugar: 16g Salt: 2.6g Fibre: 14.5g Protein: 19.1g