Rapid Cannellini Bean Stew
with Veggies & Garlic Tortilla Flatbreads
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Silverbeet
1 packet
Green Beans
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Cannellini Beans
1 sachet
Vegetable Stock Pot
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Brown Onion
1 packet
Parsley
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Tomato Paste
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Roughly chop silverbeet. Trim and halve green beans. Finely chop carrot and brown onion. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring, until softened, 3-4 minutes. • Stir in tomato paste, green beans, chermoula spice blend and half the garlic paste and cook until fragrant, 1-2 minutes.
• Add the water, coconut milk, vegetable stock pot and cannellini beans (including the liquid from the tin!). Cook, stirring, until slightly thickened, 3-4 minutes. • Stir in silverbeet and the plant-based butter. Cook until silverbeet is just wilted, 1-2 minutes.
TIP: The liquid from the cannellini bean tin helps the stew thicken up!
• Meanwhile, combine a drizzle of olive oil and remaining garlic paste in a small bowl. • Place mini flour tortillas on a lined oven tray. Brush with garlic oil mixture, then bake until golden and crispy, 5-8 minutes.
TIP: If your oven tray is crowded, divide the tortillas between two trays.
• Divide rapid cannellini bean stew between bowls. Sprinkle with flaked almonds and torn parsley leaves. • Serve with garlic tortilla flatbreads. Enjoy!
