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Butterbean stew

Recipe from: 05 July 2013

Ingredients 11
Servings 4
Time 00:10


  • 2
    PnP olive oil
  • 1
    onion - medium, chopped
  • 3
    celery stalks - large, chopped
  • 3
    carrots - large, peeled and chopped
  • 2
    PnP granulated garlic cloves - crushed
  • 610
    PnP chopped tomatoes
  • 1
    PnP bay leaf
  • 1
  • 2
    cans PnP butterbeans
  • 1
    salt and pepper
  • 4
    wholewheat pita breads for serving


Heat oil in a large pot.

Fry the onion, celery, carrots and garlic over a low heat for about 5 minutes, or until slightly softened.

Add tomatoes, bay leaf and sugar and simmer for about 20 - 30 minutes.

Stir through butterbeans and cook for another 5 minutes.


Serve hot or cold with warm pita breads, or chunks of crusty loaf.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: stew  |  vegetarian  |  beans  |  recipes

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