White Bean, Coconut and Roast Pepper Stew (Gluten Free)
This incredibly delicious white bean, coconut and roast pepper stew is light enough to be enjoyed in the summer but also comforting and warming for colder months.
Prep time: 20 minutesmins
Cook time: 40 minutesmins
2-4 servings
4.89 from 9 votes
Ingredients
For the roast peppers & tomatoes
2organic red peppers chopped roughly
2handfuls cherry tomatoes
Drizzle oil oil
For the stew
3tbspolive oil
2onions chopped roughly
4clovegarlic sliced
5large organic tomatoes or 20 cherry tomatoes sliced
1cupwater
1can organic cannolini beans
1can organic butter beans drained
1can organic haricot beans drained
1tspsea salt
Black pepper
1-2tbspof coconut yogurt or coconut cream
Handful fresh thyme
Pinchchilli flakes
Instructions
To make the roast veg
Add the peppers & cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil.
Bake on a medium heat for 30 minutes or until soft and browning a little.
To make the stew
Add the olive oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning–approx 10 minutes. Add in the garlic and cook for a further few minutes.
Next, add the fresh tomatoes, stir, turn to low, cover and cook for approx 5 minutes.
Add in the roast peppers, water, beans and a little fresh thyme. Cover and simmer for 20 minutes.
Finally season with salt, pepper, more fresh thyme. Stir in the coconut yogurt and sprinkle with chilli flakes.