Tuscan Bean Stew

Name: Tuscan Bean Stew
Prep time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: Bell Pepper; Bell Peppers; Butter Beans; Cashew Nut Cream Cheese; Cauliflower Florets; Ciabatta Roll; Ciabatta Rolls; Fresh Parsley; Garlic Clove; Garlic Cloves; Onion; Onions; Spice Mix; Tomato Passata

After braving the cold outside for work, school runs, or a visit to the shops, we think you should be rewarded with a hearty butter bean stew, Chef! A dash of our special spice mix, lightly charred cauliflower, tangy tomato passata sauce, and a side of garlic-oil coated ciabatta, and you will feel ready to face any type of winter weather.

Tuscan Bean Stew

with garlic ciabatta

4.8

71 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

CHARRED CAULI
Place a pan over medium high-heat with a drizzle of oil. When hot, fry the rinsed cauliflower until lightly golden, 5-6 minutes, (shifting occasionally). Remove from the pan.
STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onions and the sliced peppers until lightly golden, 5-6 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml of water. Simmer until slightly thickening, 6-8 minutes. Add the drained beans and the cauliflower. Simmer until warmed through, 2-3 minutes. Remove from the heat and mix in the cashew nut cream cheese, seasoning, and a sweetener (to taste).
GARLIC OIL & TOAST
In a bowl, combine the grated garlic and 1 tbsp of oil. Smear the garlic oil over the inside of the ciabatta slices. Place a pan over medium heat. When hot, toast the slices, cut-side down, until golden, 1-2 minutes.
DELICIOUS DINNER
Bowl up the bean stew, side with the garlic ciabatta, and garnish with the chopped parsley. Well done, Chef!

Cauliflower Florets - 100g
Onion - 1
Bell Pepper - 1
Spice Mix - 20ml
Tomato Passata - 100ml
Butter Beans - 120g
Cashew Nut Cream Cheese - 25ml
Garlic Clove - 1
Ciabatta Roll - 1
Fresh Parsley - 3g

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Serves 2

CHARRED CAULI
Place a pan over medium high-heat with a drizzle of oil. When hot, fry the rinsed cauliflower until lightly golden, 5-6 minutes, (shifting occasionally). Remove from the pan.
STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onions and the sliced peppers until lightly golden, 5-6 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml of water. Simmer until slightly thickening, 6-8 minutes. Add the drained beans and the cauliflower. Simmer until warmed through, 2-3 minutes. Remove from the heat and mix in the cashew nut cream cheese, seasoning, and a sweetener (to taste).
GARLIC OIL & TOAST
In a bowl, combine the grated garlic and 2 tbsp of oil. Smear the garlic oil over the inside of the ciabatta slices. Place a pan over medium heat. When hot, toast the slices, cut-side down, until golden, 1-2 minutes.
DELICIOUS DINNER
Bowl up the bean stew, side with the garlic ciabatta, and garnish with the chopped parsley. Well done, Chef!

Cauliflower Florets - 200g
Onion - 1
Bell Pepper - 1
Spice Mix - 40ml
Tomato Passata - 200ml
Butter Beans - 240g
Cashew Nut Cream Cheese - 50ml
Garlic Clove - 1
Ciabatta Rolls - 2
Fresh Parsley - 5g

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Serves 3

CHARRED CAULI
Place a pan over medium high-heat with a drizzle of oil. When hot, fry the rinsed cauliflower until lightly golden, 6-8 minutes, (shifting occasionally). Remove from the pan.
STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onions and the sliced peppers until lightly golden, 6-7 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml of water. Simmer until slightly thickening, 8-10 minutes. Add the drained beans and the cauliflower. Simmer until warmed through, 3-4 minutes. Remove from the heat and mix in the cashew nut cream cheese, seasoning, and a sweetener (to taste).
GARLIC OIL & TOAST
In a bowl, combine the grated garlic and 3 tbsp of oil. Smear the garlic oil over the inside of the ciabatta slices. Place a pan over medium heat. When hot, toast the slices, cut-side down, until golden, 1-2 minutes.
DELICIOUS DINNER
Bowl up the bean stew, side with the garlic ciabatta, and garnish with the chopped parsley. Well done, Chef!

Cauliflower Florets - 300g
Onions - 2
Bell Peppers - 2
Spice Mix - 60ml
Tomato Passata - 300ml
Butter Beans - 360g
Cashew Nut Cream Cheese - 75ml
Garlic Cloves - 2
Ciabatta Rolls - 3
Fresh Parsley - 8g

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Serves 4

CHARRED CAULI
Place a pan over medium high-heat with a drizzle of oil. When hot, fry the rinsed cauliflower until lightly golden, 6-8 minutes, (shifting occasionally). Remove from the pan.
STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onions and the sliced peppers until lightly golden, 6-7 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 400ml of water. Simmer until slightly thickening, 8-10 minutes. Add the drained beans and the cauliflower. Simmer until warmed through, 3-4 minutes. Remove from the heat and mix in the cashew nut cream cheese, seasoning, and a sweetener (to taste).
GARLIC OIL & TOAST
In a bowl, combine the grated garlic and 4 tbsp of oil. Smear the garlic oil over the inside of the ciabatta slices. Place a pan over medium heat. When hot, toast the slices, cut-side down, until golden, 1-2 minutes.
DELICIOUS DINNER
Bowl up the bean stew, side with the garlic ciabatta, and garnish with the chopped parsley. Well done, Chef!

Cauliflower Florets - 400g
Onions - 2
Bell Peppers - 2
Spice Mix - 80ml
Tomato Passata - 400ml
Butter Beans - 480g
Cashew Nut Cream Cheese - 100ml
Garlic Cloves - 2
Ciabatta Rolls - 4
Fresh Parsley - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Tuscan Bean Stew?

The preparation time for Tuscan Bean Stew with garlic ciabatta is between 30 and 45 minutes.

What is the total time required to make Tuscan Bean Stew with garlic ciabatta?

The total time required to make Tuscan Bean Stew with garlic ciabatta is between 35 and 50 minutes.

How many servings does Tuscan Bean Stew provide?

4 servings

What are the main ingredients in Tuscan Bean Stew?

Bell Pepper, Bell Peppers, Butter Beans, Cashew Nut Cream Cheese, Cauliflower Florets, Ciabatta Roll, Ciabatta Rolls, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Spice Mix, Tomato Passata

What is the nutritional information of Tuscan Bean Stew?

Calories: 583, Carbs: 102 grams, Fat: grams, Protein: 24.1 grams, Sugar: 20.7 grams, Salt: 1387 grams

How do I prepare Tuscan Bean Stew?

STEW: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the sliced peppers until lightly golden, 5-6 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml of water. Simmer until slightly thickening, 6-8 minutes. Add the drained beans and the cauliflower. Simmer until warmed through, 2-3 minutes. Remove from the heat and mix in the cashew nut cream cheese, seasoning, and a sweetener (to taste). CHARRED CAULI: Place a pan over medium high-heat with a drizzle of oil. When hot, fry the rinsed cauliflower until lightly golden, 5-6 minutes, (shifting occasionally). Remove from the pan. GARLIC OIL & TOAST: In a bowl, combine the grated garlic and 2 tbsp of oil. Smear the garlic oil over the inside of the ciabatta slices. Place a pan over medium heat. When hot, toast the slices, cut-side down, until golden, 1-2 minutes. DELICIOUS DINNER: Bowl up the bean stew, side with the garlic ciabatta, and garnish with the chopped parsley. Well done, Chef!