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
Tuscan Bean Stew
with garlic ciabatta
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
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
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
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
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
Woolies Products in this dish
