Smokey Tomato and Pepper Stew with Pesto Butterbean Mash

Name: Smokey Tomato and Pepper Stew with Pesto Butterbean Mash
Cook time: 15 min
Total time: 15 min
Cuisine: European, Mediterranean
Ingredients: 1 tbsp olive oil; 1 red onion, finely sliced; salt; black pepper; 1 tsp smoked paprika; 1 x 400g tin of cherry tomatoes; 200g butterbeans, drained and rinsed; 2 tbsp basil pesto (fresh is best for this recipe); 1 jarred roasted red pepper, drained and sliced; splash of sherry or red wine vinegar

4 steps

Cook:15min

Updated at: Wed, 24 Jul 2024 04:33:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1174.6 kcal (59%)

Total Fat27.3 g (39%)

Carbs174.2 g (67%)

Sugars44.1 g (49%)

Protein49.2 g (98%)

Sodium1986.1 mg (99%)

Fiber43.1 g (154%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 Tbspolive oil

1 tspsmoked paprika

1 x 400gcherry tomatoes

tin

200gbutterbeans

drained and rinsed

2 Tbspbasil pesto

fresh is best for this recipe

1 jarroasted red pepper

red, drained and sliced

sherry vinegar

or red wine

Instructions

Step 1

Pour the olive oil into a saucepan over a medium heat. Add the onion and a pinch of salt, then cook for 5 minutes until softened. Sprinkle in the smoked paprika, cook for 1 minute more, then tip in the tin of cherry tomatoes. Leave to bubble away.

Step 2

In a separate small saucepan, add the butterbeans, basil pesto and 50ml water. Place over a low heat (you are just warming the beans through). Roughly mash the warmed beans with a potato masher or a fork.

Step 3

Come back to the stew. Stir in the roasted red pepper and season with salt, pepper and vinegar to taste.

Step 4

Pile the pesto mash into a bowl, ladle the tomato pepper stew alongside and tuck into this bowl of comfort food.