Tuscan Bean Stew (ve)

This delicious stew is perfect for warming you up after a long walk! Suitable for vegetarians and vegans* this recipe is easy and will satisfy any hunger.

The roasted peppers are essential, adding a Smokey sweetness, but you can replace the cannellini beans with any white beans you might have in the back of the cupboard! For the meat lovers you can also add some Chorizo to the stew which will give a bit of extra spice as well. 

Check out the full recipe below:

Allergens: contains sulphites, gluten, milk/soy

Serves 4

Ingredients

For the Flatbreads

• 200g strong white bread flour
• 220g plain natural yoghurt (or soy yoghurt for Vegan flatbreads)
• Olive Oil
• Salt

For the Stew

• ½ white onion
• 2-3 garlic cloves
• 1 tbsp. tomato puree
• 400g chopped tomatoes
• 3 peppers (roasted, skinned and chopped)
• 300g drained cannellini beans
• 1 tsp smoked paprika
• 1 tsp oregano
• 2-3 bay leaves
• 1 tsp sugar
• Balsamic vinegar
• Salad leaves

Equipment

• Detour Stainless Steel Collapsible 3L Pot
• Detour Stainless Steel Kitchen Knife
• Detour Stainless Steel Utensil Set
• Chopping Board
• Detour Stainless Steel Frying Pan
• Detour Collapsible Bowl
• Detour Stainless Steel Cutlery Set

Directions

Prepare at home

You can prepare the dough ahead of time at home or make it out and about! Peppers need roasting ahead of time or you can buy roasted peppers in jars.

Flatbread Dough

1. Add all of the ingredients to a bowl and bring them together until a dough is formed and it comes away from the side of the bowl.
2. Kneed on a floured board for a couple of minutes
3. If you don't make the dough at home make sure you then leave the dough to rest for 30-60mins

Roasted and Skinned Peppers

1. Preheat your oven to 180°C
2. Put your peppers on a baking tray and splash with oil and sprinkle with salt
3. Roast until blackened
4. Take out of the oven and place in a bowl
5. Cover to steam for 10 minutes
6. Peel the skins and chop into slices

Now time to make the Stew

1. Finely dice the onion and add to your pan on a medium heat with some oil
2. Peel and finely dice the garlic and add to the onion once softened
3. Squeeze some tomato pure into the pan and add paprika, oregano and bay leaves
4. Cook for a few minutes
5. Stir through the beans and add the chopped tomatoes and roasted peppers
6. Add a splash of balsamic vinegar, salt, pepper and sugar
7. Bring to a simmer and cook for a few minutes

Flatbreads

1. While the stew is simmering – cook your flatbreads
2. Separate the dough into golf ball sizes balls
3. Loosely flatten the dough one ball at a time by pressing them into a floured board (or use a water bottle as a rolling pin)
4. Heat a flat pan on a medium heat (with no oil) and add the flattened dough to the pan (make sure to pat off any excess flour)
5. Cook for 2-3 minutes per side

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