Soups & Stewsdeliciouslyella
Butter Bean, Apricot & Tomato Stew
We love the contrast of the creamy butterbeans, sweet apricots and salty olives in this rich and spicy tomato-based stew inspired by North African tagine. Making a big batch of this at the start of the week means you can have a nourishing, hearty dinner in moments. For a milder stew, use sweet or smoked paprika.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Heat oil in a large heavy-bottomed frying pan. Add the onion, garlic and ginger and cook, stirring frequently, until softened, about ⏱️ 5 minutes.
garlic1 cloveginger1 tablespoon
2
Add the cinnamon, cumin, paprika, turmeric and 2 teaspoons of water to the pan. Cook, stirring throughout, until fragrant, ⏱️ 1-2 minutes. This allows the spices to bloom and bring a deeper flavour to the stew.
ground cinnamon1 teaspoonground cumin1 teaspoonground turmeric0.5 teaspoon
3
Stir in the tomatoes. Use 2 tablespoons of water to rinse out the tin and add to the pan. Cook at a simmer, until darkened and slightly thickened, about ⏱️ 10 minutes.
4
Add the oat milk, apricots, olives, butterbeans, salt and cavolo nero. Cook at a gentle simmer, stirring occasionally, for about ⏱️ 10 minutes. Let cool completely before storing in an airtight container in the refrigerator for up to 5 days.
dried apricots1.7 ozbutterbeans8.5 ozcavolo nero3.5 oz
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