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Mediterranean Bean Summer Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Good for slimming word followers (free on a green day). Also for weight watchers followers Serves 3 or 4 / 2.5 pts or 2 pts.

Good for slimming word followers (free on a green day). Also for weight watchers followers Serves 3 or 4 / 2.5 pts or 2 pts.

Ingredients

Serves: 3-4

Metric Cups
  • 1 tablespoon olive oil
  • 1 red onion (finely chopped)
  • 1 red pepper (deseeded and finely chopped)
  • 2 sticks celery (finely chopped)
  • 3 cloves garlic (thinly sliced)
  • 2 courgettes (halved lengthways and cut into chunks)
  • 1 tablespoon tomato puree
  • 325 millilitres vegetable stock
  • 1 can chopped tomatoes
  • 1 can butter beans
  • 1 can haricot beans
  • 200 grams chard (or spinach - roughly chopped)
  • 2 tablespoons fresh oregano (or thyme)
  • 1 tablespoon olive oil
  • 1 red onion (finely chopped)
  • 1 red bell pepper (deseeded and finely chopped)
  • 2 sticks celery (finely chopped)
  • 3 cloves garlic (thinly sliced)
  • 2 zucchini (halved lengthways and cut into chunks)
  • 1 tablespoon tomato puree
  • 11⅖ fluid ounce vegetable broth
  • 1 can diced tomatoes
  • 1 can butter beans
  • 1 can haricot beans
  • 7 ounces chard (or spinach - roughly chopped)
  • 2 tablespoons fresh oregano (or thyme)

Method

Mediterranean Bean Summer Stew is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a large pan and cook the onion, pepper, celery and garlic for five minutes until softened stirring occasionally.
  • Stir in the tomato puree and cook for 1 minute. Add the stock, tomatoes and beans to the pan and bring to the boil.
  • Add the courgettes and herbs and simmer rapidly for ten minutes or until the sauce thickens and courgettes are tender.
  • Stir in the chard and cook for 4-5 minutes or if using spinach cook for 30 seconds until wilted.
  • Heat the oil in a large pan and cook the onion, pepper, celery and garlic for five minutes until softened stirring occasionally.
  • Stir in the tomato puree and cook for 1 minute. Add the stock, tomatoes and beans to the pan and bring to the boil.
  • Add the zucchini and herbs and simmer rapidly for ten minutes or until the sauce thickens and zucchini are tender.
  • Stir in the chard and cook for 4-5 minutes or if using spinach cook for 30 seconds until wilted.
  • Additional Information

    A few boiled potatoes – 1pt per 100g potatoes with or without skin Chopped feta or grated cheddar (points depending on make of cheese)

    A few boiled potatoes – 1pt per 100g potatoes with or without skin Chopped feta or grated cheddar (points depending on make of cheese)

    Tell us what you think

    What 1 Other has said

    • I served this with a small portion of pasta (10 pieces per person approx), a healthy grating of parmesan and a squeeze of lemon. The texture of the pasta with the beans may seem odd but is truly is great! Try it.

      Posted by Millspho on 27th December 2011
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