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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.10
for 4 servings · R50.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cauliflower Florets needs 400 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 57% of packR32.57
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Ciabatta Rolls needs 4Heat & Eat Ciabatta Rolls 6 pk R52.99 · whole pack (size can't be divided)R52.99
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Spice Mix needs 80 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
Not in the Woolies basket — source these elsewhere:
- Cashew Nut Cream Cheese
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Butter Beans, Cashew Nut Cream Cheese, Cauliflower Florets, Ciabatta Roll, Garlic, Onion, Parsley, 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?
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. 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). DELICIOUS DINNER: Bowl up the bean stew, side with the garlic ciabatta, and garnish with the chopped parsley. Well done, Chef! 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.
What should be prepared from my kitchen to make Tuscan Bean Stew?
Bell Pepper, Butter Beans, Cashew Nut Cream Cheese, Cauliflower Florets, Ciabatta Roll, Garlic, Onion, Parsley, Spice Mix, Tomato Passata
How many calories does Tuscan Bean Stew have?
583 calories
How much fat content does Tuscan Bean Stew have?
grams