Save to your scrapbook
Butterbean and sweet potato stew
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in January 2012.
Average user rating