Mediterranean Bean & Vegetable Stew

Mediterranean Bean & Vegetable Stew

This is the result of some all too rare experimentation in the kitchen by myself. Not sure about the name yet, it’s a little long-winded. I’ll think of something more snappy later. 🙂

Anyway, this is similar to a Provencale bean stew. It started off as a Piperonata/Ratatouille and some beans and pesto got chucked in. Very pleased with the result. Great accompaniment to steak or grilled chicken.

Ingredients

  • 2 medium courgettes
  • 3 peppers (a mix of colours would be nice)
  • 2 onions, chopped
  • 3 cloves, crushed
  • 1 carton passata (about 500g)
  • 1/2 tsp dried oregano
  • 1 can butter beans or borlotti beans
  • 1 tbsp pesto (from a jar is fine)

Method

  1. Fry the onions and garlic in some olive oil until lightly browned.
  2. Add the roughly chopped vegetables (you want them to retain some bite) and fry hard to get plenty of colour on them.
  3. Add the carton of passata, a large pinch of oregano, the butter beans and season well with salt and freshly ground black pepper.
  4. Bring to the boil and simmer gently until the vegetables are tender.
  5. Grind some more black pepper and stir the pesto through. That’s it.

Serves 2.

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3 Responses to “Mediterranean Bean & Vegetable Stew”


  1. 1 The Duo Dishes May 18, 2009 at 9:49 pm

    This looks delicious. No need for another name. You’ve summed it all up right there!

  2. 2 italian foodie May 18, 2009 at 11:00 pm

    Lovely recipe Conor, really fresh and summery! Call it a “summer stew”:) Ya I’d love it with steak too, a nice big T-bone, rare o course….

  3. 3 Conor May 19, 2009 at 11:36 am

    Thanks guys. It freezes very also, makes a great mid-week standby.


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