Slow cooker summer vegetable and butter bean stew
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 2–3
An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates.
Each serving provides 350 kcal, 11g protein, 30g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 13g fibre and 0.7g salt.
Ingredients
- 2 red, orange or yellow peppers, roughly diced
- 1 small courgette, diced
- ½ aubergine, diced
- 1 small red onion, finely sliced
- 1 small fennel bulb (or ½ a large one), finely sliced
- 3 large ripe tomatoes, finely diced
- 2 large garlic cloves, crushed
- small handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano
- 15g/½oz basil, plus extra small leaves to serve
- 3 tbsp extra virgin olive oil, plus extra to serve
- 60g/2¼oz marinated olives in oil
- 400g tin butter beans, drained
- 1 tbsp sherry vinegar or balsamic vinegar
- salt and freshly ground black pepper
- fresh bread, to serve
Method
Preheat the slow cooker to high.
Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours.
Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil.
Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread.
