Butter Bean & Mushroom Stew
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Butter Bean & Mushroom Stew

Butter Bean & Mushroom Stew

with Baked Ciabatta

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

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 Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

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

Not included in your delivery

100

Water for the Stock

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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

Get Prepped
1

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.

Start the Stew
2

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.

Add the Liquid
3

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.

Finish the Stew
4

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.

Toast the Ciabatta
5

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.

Time to Serve
6

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!