Butterbean and sweet potato stew


2 tbsp essential Waitrose olive oil
1 large onion, roughly chopped
800g essential Waitrose sweet potatoes, peeled and cut into bite-sized chunks
1 tbsp dried oregano
1 garlic clove, crushed
680g jar passata
400g can essential Waitrose butter beans, drained and rinsed
100g essential Waitrose greek feta
1 handful of mint, torn
4 essential Waitrose pitta bread, toasted


1. Heat the oil in a large frying pan over a medium-high heat, then add the onion and sweet potatoes. Cook for 5 minutes until starting to soften.

2. Add the oregano and garlic to the pan, cook for 1 minute, then tip in the passata, butter beans and 300ml water. Season and simmer for 15 minutes until the potatoes are tender and the sauce has thickened.

3. Preheat the grill to high. Tip the stew into a grill-proof baking dish, then crumble over the feta. Grill briefly until the cheese is golden in places. Tear over the mint leaves, then serve with the toasted pitta bread.

Butterbean and sweet potato stew
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2460.192kJ
Fat 12.7g
Saturated Fat 4.8g
Carbohydrate 98g
Sugars 16g
Salt 2.6g

Click here for more information about health and nutrition

3 stars

Average user rating Based on 31 ratings

This recipe was first published in Tue Jan 03 11:45:00 GMT 2012.