TOMATO AND BEAN STEW
TOMATO AND BEAN STEW
Ingredients
- knob of butter
- bunch spring onions
- tips only
- chopped
- ½ 400g/14 oz can flageolet beans
- rinsed and drained
- 400g/14oz can of plum tomatoes and juice
- 1 garlic clove
- finely chopped
- ½ 326g/11½ oz can sweetcorn
- drained and rinsed
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
Directions
- Melt the butter in a saucepan over a medium heat. Add the spring onions
- and saué for one minute.
- Add the beans
- tomatoes
- garlic and sweetcorn
- bring to the boil
- and reduce then simmer for 5-6 minutes to reduce. Season
- to taste
- with salt and freshly ground black pepper.
- To serve
- add the parsley to the stew and pour into a warmed bowl.
