Sweetcorn and butter bean succotash stew
Sweetcorn, butter beans and green beans with smoked paprika in a thick tomato stew. Quick, colourful and made mostly from the tin cupboard, with basil to finish.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Drain and rinse the butter beans and drain the sweetcorn. Trim and halve the green beans, halve the tomatoes, dice the pepper and onion, and crush the garlic. Stir the stock cube into 250 ml of boiling water until dissolved.
- Warm the olive oil in a large pan over a medium heat. Cook the onion and pepper with a pinch of salt for 8 minutes until soft.
- Stir in the garlic and smoked paprika for 1 minute.
- Add the tomatoes and cook for 3 minutes, until they start to collapse.
- Add the green beans, butter beans, sweetcorn and stock. Simmer for 12 minutes, until the green beans are tender and the stew has thickened.
- Add salt and pepper to taste, tear the basil over the top and ladle into bowls.
Tip Frozen sweetcorn and green beans both work in place of tinned and fresh, and go straight into the pan without thawing.
Per portion
| Energy | 403 kcal |
| Protein | 16 g |
| Carbohydrate | 52 g |
| of which sugars | 23 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 17 g |
| Salt | 2.65 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweetcorn1 tin
- butter beans1 tin
- green beans150 g
- cherry tomatoes250 g
- red pepper1
- onion1
- garlic2 cloves
- smoked paprika2 tsp
- vegetable stock cube1
- basil½ bunch
- olive oil1 tbsp
