This Lean Mean Green Bean Stew is simple and healthy – perfect for Veganuary!
This recipe is a wonderful mix of flavours combining plenty of nutrients from the green vegetables and protein from the beans. Inspired by the delicious ‘Green Shakshuka’ recipe by Bosh! but with a few simple changes. Feel free to experiment yourself with whatever greens you have left over in your fridge.
- Low Fat
- Gluten free
- Serves 2
- Quick recipe takes about 20 minutes
White onion, sliced,
2 leeks, sliced
3 spring onions, sliced
2 cloves garlic, minced
1 celery stick sliced
1/2 courgette, quartered and sliced into thin triangles
1 cup frozen peas
1 tin butter beans
Half bag spinach
2 tsp marigold vegetable bullion
Salt and pepper
Soya yogurt (unsweetened)
1 tsp lemon juice
1 ripe avocado, halved and sliced
2 tbs chopped fresh parsley
1 tsp dried mint (or 1 tbs fresh chopped)
1 tsp dried dill (or 1 tbs fresh, chopped)
Za atar or Japanese sesame seasoning
Heat some oil in a heavy based pan and gently fry the onion.
After a few minutes, add the leeks, spring onions and celery and sauté for a few more minutes.
Add the garlic, peas and courgette. Continue to simmer for a few minutes until beginning to soften.
Take care not to let the mixture burn.
Add the drained butter beans and stir.
Now sprinkle over the salt, pepper and vegetable bullion. Stir well then add a splash of water to
steam the veg and allow the flavours to blend.
Add the spinach and let it wilt.
Remove from the heat and stir through the herbs, a little good-quality olive oil and the lemon juice.
Check the seasoning.
Serve with the avocado on the side and topped with a spoonful of yogurt. Sprinkle over the sesame
seasoning for an added kick.
This can be enjoyed in its on or with crusty bread.
Why not try my Sourdough bread recipe to go with your Lean Mean Green Bean Stew?