Cannellini Bean Stew
This may be the world’s quickest stew, it really only takes five minutes to make! Don’t worry though it still has the same warming, comforting, wintery feel as a traditional stew, which is perfect for this time of year. The other amazing thing about this recipe is that it’s made up of just a handful of easy to find ingredients, all of which come from a cupboard so you don’t need to stress about buying lots of fresh produce. Instead all you need are cannellini beans, cans of chopped tomatoes, sun-dried tomatoes, a little tahini, garlic, chilli flakes, salt and pepper. Once you have these you’re good to go – all you have to do is mix the ingredients together in a pan and let them heat up – no chopping, almost no washing up and absolutely no stress! Beans are so nutritious too as they’re packed with fibre and protein, so you’ll feel satisfied and energised for hours after eating this. I love serving it with my marinated kale salad and some sliced avocado or with a big bowl of hot brown rice, both are so delicious!
– 1 jar of sun-dried tomatoes (drained weight of 150g)
– 2 400g tins of chopped tomatoes
– 2 400g tins of cannellini beans
– 1 tablespoon of tahini
– 1 teaspoon of ground chilli
– 3 cloves of garlic
– salt and pepper
Simply pour the beans into a colander, rinse them with water and then drain them before placing them in a large frying pan.
Next drain the sun-dried tomatoes in the colander and add them to the pan with the tins of tomatoes, tahini, crushed garlic, chilli, salt and pepper.
Allow the pan to heat for a few minutes until everything is nice and hot, then serve and enjoy!