Braised Fennel & Butter Bean Stew with Butter Bean Stew
- Gluten Free
- Vegetarian
- Low Calorie
Braising is a great way to build the flavours of the fennel in this hearty, rich butter bean stew.
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Nutrition Per Serving
- Calories 573
- Carbs 72.3g
- Fat 28.4g
- Fibre 12.5g
- Protein 13.8g
- Sugar 31.7g
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Step 1
Bring a saucepan of water to the boil. Add the stock cube and stir to dissolve.
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Step 2
Peel and chop the sweet potato into 1/2cm cubes, peel and finely chop the garlic, and chop the fennel into large wedges.
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Step 3
Heat olive oil in a wide pan over medium-high heat. Add onion and garlic and sauté until translucent.
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Step 4
Add saffron, half of the fresh and all of the dried thyme, salt, and pepper to the pan. Toss to coat evenly.
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Step 5
Add fennel, sweet potato, and zucchini to the pan and cook until golden, stirring occasionally.
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Step 6
Add balsamic vinegar and honey to the pan and stir to coat vegetables and caramelize.
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Step 7
Gradually pour in the stock, then stir in the tomato paste. Simmer until vegetables are tender, adding water as needed.
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Step 8
Stir in butter and butter beans. Remove from heat and serve vegetable stew in bowls, garnished with reserved fennel fronds and fresh thyme. Enjoy!
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