Title : Cannellini Bean and Pea Stew : it's vegan, vegetarian, nut free, dairy free and egg free.
link : Cannellini Bean and Pea Stew : it's vegan, vegetarian, nut free, dairy free and egg free.
Cannellini Bean and Pea Stew : it's vegan, vegetarian, nut free, dairy free and egg free.
I'm sure many of you will be saying ... it's too hot to eat stew ... but you have to agree it looks a colourful and tasty bowl of good food. Perhaps a recipe to keep in mind for cooler days!
Ingredients
Serves Four
2 tbsp olive oil, plus extra to garnish
200g/7oz red onion, finely diced
200g/7oz celery, finely diced and leaves reserved for garnish
200g/7oz red pepper, finely diced
3 garlic cloves, grated
2 tsp paprika
2 tsp dried mixed herbs
1 vegetable stock cube
1 tbsp cornflour or plain flour
400g tin cannellini beans, drained and rinsed
2 tbsp tomato purée
300g/10½oz frozen peas
salt and freshly ground black pepper
Method
1. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes.
2. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes.
3. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.
2 tbsp olive oil, plus extra to garnish
200g/7oz red onion, finely diced
200g/7oz celery, finely diced and leaves reserved for garnish
200g/7oz red pepper, finely diced
3 garlic cloves, grated
2 tsp paprika
2 tsp dried mixed herbs
1 vegetable stock cube
1 tbsp cornflour or plain flour
400g tin cannellini beans, drained and rinsed
2 tbsp tomato purée
300g/10½oz frozen peas
salt and freshly ground black pepper
1. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes.
2. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes.
3. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.
From recipe idea seen here
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one of the August birth flowers.
The poppy symbolizes eternal sleep, oblivion, and also imagination.
It is known best for its red colour.
Read more here
You will find a variety of recipe ideas and articles within this blog. Please note, not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
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