Stews + Bean Bowls, Vegan, Vegetarian - February 11, 2021

Spring Stew

Name: Spring Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 x 660g jar of Queen Butter Beans; 1 Courgette, 2 cm slices; 1 jar Marinated Artichokes; 1 Leek, sliced; 200g Spring greens, sliced; 2 Garlic cloves, sliced; Pinch of Saffron; 1 Lemon, zested; Fresh Herbs of your choice (Dill, parsley + basil go well), chopped; 50g Flaked Almonds; 2 Tbsp. Olive oil

Rated 4 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Author:

Roxanne Toal, @tostadaofficial

Yummy, comforting + fresh summery concoction.

Ingredients

1 x 660g jar of Queen Butter Beans
1 Courgette, 2 cm slices
1 jar Marinated Artichokes
1 Leek, sliced
200g Spring greens, sliced
2 Garlic cloves, sliced
Pinch of Saffron
1 Lemon, zested
Fresh Herbs of your choice (Dill, parsley + basil go well), chopped
50g Flaked Almonds
2 Tbsp. Olive oil

Directions

Heat 2 Tbsp. olive oil in a pan over a medium heat.- Add leek + cook until softened (Approx 5 minutes)
Add garlic + courgette, cook for a further 5 minutes.
Meanwhile boil the kettle, then pour 300ml water in to a measuring jug + add the saffron + stir.
Add the saffron water, artichokes, spring greens + butter beans to the pan + simmer for 5 minutes.
Serve with the lemon zest, flaked almonds + chopped herbs sprinkled over the top + if you like some toast, crusty bread or cheese on toast (like me!)

HUGE thanks to the legend that is Roxanne of @tostadaofficial who let us share this #beanspo on our website for all you champs to enjoy.

Tostada was cooked up by Spain-loving, flavour-embracing, tomato-obsessed chef, Roxanne Toal, who has a passion for food and the joy it brings. Roxanne hosts supper clubs, pop-ups and caters private events. She also sells At-Home Paella Kits and other goodies with nationwide delivery on her Web-shop.