Utterly delicious goodness going on with this tomato and white bean stew.

Think of this as a bed if you will, for pan fried polenta, grilled halloumi or baking with feta. Or eat as is.

Do y’aw thang, the basic stew is vegan as it is.

15 mins | serves 2 | vee easy 

Ingredients 

1.5 tbsp olive oil 
4 banana shallots, peeled, halved lengthways and sliced 
2 cloves garlic, peeled and sliced
3 sprigs thyme, leaves only 

200g cherry tomatoes
1 tbsp baby capers 

150ml veg stock 
400g tin cannellini beans, drained and rinsed 
basil leaves, shredded 
sea salt and black pepper 

Method

Heat the oil in a decent sized frying pan and gently cook the shallots for 6-7 mins until really soft. Add the garlic for the last few seconds of this cooking time, then stir in the tomatoes and baby capers to get the tomatoes coated.

Add the stock and beans and simmer for another 7 mins or there abouts, until the tomatoes start to burst.

Stir most of the basil through, season and taste. Serve with more basil on top.

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A paired back (and veegs) version of Bon Appétit’s white beans with tomatoes and spinach, and very summery it is too.

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