Slow cooker summer vegetable and butter bean stew

Name: Slow cooker summer vegetable and butter bean stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Japanese, Asian
Ingredients: 2 red, orange or yellow peppers, roughly diced; 1 small courgette, diced; ½ aubergine, diced; 1 small red onion, finely sliced; 1 small fennel bulb (or ½ a large one), finely sliced; 3 large ripe tomatoes, finely diced; 2 large garlic cloves, crushed; small handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano; 15g/½oz basil, plus extra small leaves to serve; 3 tbsp extra virgin olive oil, plus extra to serve; 60g/2¼oz marinated olives in oil; 400g tin butter beans, drained; 1 tbsp sherry vinegar or balsamic vinegar; salt and freshly ground black pepper; fresh bread, to serve

4 steps

Prep:30minCook:2h

An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates.

Updated at: Thu, 17 Aug 2023 01:01:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories606.7 kcal (30%)

Total Fat35.5 g (51%)

Carbs61.6 g (24%)

Sugars23.1 g (26%)

Protein14.5 g (29%)

Sodium2116.4 mg (106%)

Fiber19.8 g (71%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2red peppers

orange, or yellow, roughly diced

0.5aubergine

small, or 1/2 a large one, finely sliced

3tomatoes

large, ripe, finely diced

2garlic cloves

large, crushed

fresh oregano leaves

roughly chopped, or 1/2 tsp dried oregano

15gbasil

plus extra small leaves to serve

3 Tbspextra virgin olive oil

plus extra to serve

60gmarinated olives in oil

400gtin butter beans

drained

1 Tbspsherry vinegar

or balsamic vinegar

salt

freshly ground black pepper

fresh bread

to serve

Instructions

Step 1

Preheat the slow cooker to high.

Step 2

Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours.

Step 3

Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil.

Step 4

Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread.

View on bbc.co.uk

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