A Chick’n and Bean Stew in this weather is surely not appropriate is it? It’s hot hot hot outside and my kids keep telling me to stop giving them hot food on the “hottest day ever” but I had some veg to use up so, sorry kids but you’re getting a stew tonight! I keep telling them anyway that hot food cools you down – doesn’t it?
This recipe can be altered to whatever you have to use and I love a meal that uses up ingredients so just go with the flow and it will work with any veg – add a little cabbage, spinach, swede, cauli… I used cherry tomatoes only because they were too ripe to eat raw but I would usually just chuck a can and a half of chopped tomatoes in instead.
This is a great one-pot meal and you can add a salad, new potatoes or just eat it as is!
- 1 large red onion
- 2 sticks of celery
- 1 medium carrot
- 2 cloves of chopped garlic
- 1 can chopped tomatoes and 30 cherry tomatoes
- 1 tsp smoked paprika
- 1 tbsp bullion powder
- ½ a leek
- 1 can butter beans
- 1/2 pack vegan chickn pieces (I use Quorn)
- 50g green beans
- 6 antipasti grilled peppers
- 4 stick asparagus
- Chopped fresh parsley to serve
- Chop and fry the onion with a little rapeseed oil and salt for 3 minutes
- Add the celery, carrot and garlic and fry for a further 2 minutes
- Add the tomatoes, paprika, drained butter beans, leek and bullion powder (or stock cube) and cook covered for 30 minutes stirring ocassionally
- Meanwhile fry the chick’n chunks until browned
- Add the green beans, fried chickn and peppers to the pan, simmer for 15 minutes, sprinkle with parsley and serve.