This thick and hearty stew with great northern beans is sure to chase the winter chills away. 50-60 minutes or until vegetables are tender. Can you freeze Great Northern Bean Stew? Freeze cooled italian bean stew in freezer containers.

To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. This one-pot vegetarian butter bean stew is a midweek winner packed full of vegetables, fibre-rich pulses and a pinch of spice for a wonderfully warming meal. If you like this recipe, take a look at our pork and butter bean stew. Stir in the wine, tomato purée and a few fresh rosemary sprigs and bubble for 2 minutes. Add the chopped tomatoes, season and simmer for 15 minutes, then stir in a the butter beans and a red kidney beans and cook for 10 minutes more. Stir in the spinach, garam masala and a handful of chopped fresh parsley, then serve with natural yogurt and extra chopped fresh parsley.

Make 2-3 days ahead and keep in a sealed container in the fridge or freeze in batches for up to 3 months. Fancy getting a copy in print? You must be logged in to rate a recipe, click here to login. A rather confusing mix of flavourings.

I had a quick scan and thought, healthy ingredients, rosemary, wine, must be Mediterranean. Didnt have wine so used veg stock, left out rosemary, used coriander instead of parsely and added a bit of paprika. Next time wd use the rosemary and wine and omit garam masala, would taste better. Subscribe to our magazine Subscribe to delicious. We treat your data with care. By signing up, you are agreeing to delicious.

Delicious magazine is a part of Eye to Eye Media Ltd. This thick and hearty stew with great northern beans is sure to chase the winter chills away. 50-60 minutes or until vegetables are tender. Can you freeze Great Northern Bean Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. This one-pot vegetarian butter bean stew is a midweek winner packed full of vegetables, fibre-rich pulses and a pinch of spice for a wonderfully warming meal.

If you like this recipe, take a look at our pork and butter bean stew. Stir in the wine, tomato purée and a few fresh rosemary sprigs and bubble for 2 minutes. Add the chopped tomatoes, season and simmer for 15 minutes, then stir in a the butter beans and a red kidney beans and cook for 10 minutes more. Stir in the spinach, garam masala and a handful of chopped fresh parsley, then serve with natural yogurt and extra chopped fresh parsley. Make 2-3 days ahead and keep in a sealed container in the fridge or freeze in batches for up to 3 months. Fancy getting a copy in print?