Cannellini bean stew recipe
This week, there's a distinct chill in the air, which has got us thinking about hearty soups and stews rather than salad and smoothies. It can be a challenge to eat healthily during the winter months, but with a little imagination, it's easy to cram plenty of fresh (and frozen) vegetables into soups, pies and other warming meals.
You probably already noticed that we are huge fans of Deliciously Ella's food blog, and her recipe for cannellini bean stew is perfect for this time of year – it's too good not to share. It uses loads of ingredients you'll probably already have to hand – including nutritious protein and fibre-packed cannellini beans, spicy chilli flakes and nutty tahini.
This recipe serves 4
What you'll need
2 x 400g tins of cannellini beans
2 x 400g tins of chopped tomatoes
1 x jar of sun-dried tomatoes
1 tablespoon of tahini (sesame paste)
3 cloves of garlic
1 teaspoon of ground chilli/chilli flakes
Salt and pepper to taste
What to do
Rinse the beans in a colander with plenty of water and drain. Then add them to a large frying pan with the tinned tomatoes, crushed garlic, tahini, chilli flakes, salt, pepper and drained sun-dried tomatoes. Then just heat the stew through and serve!