White Bean, Coconut and Roast Pepper Stew (vegan & gluten free)

I am back from a weekend in Wales. Walking runs along the shore and all. Feeling rested and relaxed and prepared to make some recipes to you!

But I have another super flavorful, simple and reassuring thought -- roast pepper stew and a creamy white bean with three kinds of tomatoes, beans and a dollop of milk swirled into make it . It is mild enough to get a summertime dish but also reassuring for the winter. And delish.

Info

2-4 servings

20 minutes prep time

Ingredients

1. For your roast peppers & tomatoes;
2. 2 organic peppers sliced
3. Two handfuls tomatoes
4. Drizzle oil oil

For your stew;

1. 3 tablespoons olive oil
2. 2 onions chopped
3. 4 teaspoons garlic chopped
4. 20 cherry tomatoes or 5 big berries sliced
5. 1 cup water
6. 1 can organic beans drained
7. 1 teaspoon sea salt
8. Black pepper
9. 1-2 tablespoon of coconut yogurt or coconut cream
10. Handful Fresh thyme
11. Pinch chilli flakes

Instructions

1. Add cherry tomatoes to a large baking tray & the peppers and chuck them. Bake on a moderate heat for half an hour or until browning and tender somewhat.
2. Add oil into a pan and then add the onion, fry on a simmer 10 minutes. Add the garlic and cook for a couple of minutes.
3. Next add the berries, stir fry, turn to low, cover and cook 5 minutes.
4. Add from beans, water, the skillet and a small coriander. Cover and simmer for 20 minutes.
5. Season with pepper, salt, more coriander. Stir in the coconut milk and then sprinkle with flakes.
6. Top with all the roast tomatoes.

Share this post