Leftover ‘butter bean chilli stew’ from last night’s dinner can be used in numerous ways. Even for breakfast or brunch style meals. Regularly, I have a tendency to switch up dishes and turn them into another edible equation. Whether it be a sauce, dip, filling or stew. It suits the palate and escapes the humdrum of the same bite day in/day out.
The far left features a fairly easy breakfast plate of scrambled eggs containing no dairy, steamed kale and mushrooms, thinly sliced avocado waves on top with sprinkled fresh coriander (cilantro) and a lime wedge waiting to be squeezed.
On the right section, the ‘stew’ acting as the Shakshuka base is warmed up in a pan with a cracked egg on top. Covered with a lid, allowing the egg to poach away in the sauce, is the quickest and easiest way to save time and endorse your appetite.
Butter Bean Chilli Stew
Serves: x 4
Preparation Time: 10mins
Stew Cooking Time: 15-20mins
Ingredients:
- 1 x Onion
- 2 x Garlic cloves
- 1 x tsp Ground ginger
- 1/2 x tsp Smoked Paprika
- 1 x Red Chilli
- 1 x tsp Tomato puree
- 1 x Green Bell Pepper
- Few dashes of Worcestershire sauce
- 1 x Tinned Chopped Tomatoes (400g tin)
- 1 x Tinned Butter Beans (235g drained)
- 1 x tsp Granulated sugar
- salt & black pepper to season
- vegetable oil
Method
- Preheat the hob to a medium heat. Add veg oil to a medium sized saucepan. Place on the hob.
- Dice the onion and garlic. Lightly fry with the ginger and paprika 2-3mins. Add the tomato puree and chilli. Stir.
- Deseed and dice the green bell pepper. Add to the pan along with the tinned tomatoes and sugar. Season.
- Drain and wash the butterbeans. Add to the pan. Bring the stew to a boil then reduce on a medium heat. Cook until the sauce thickens.
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Rebecca Castiglia 