Recipe | Mediterranean Olive & Butterbean Stew with Crispy Wedges by Nourishing Amy & Olly's

The weather maybe typically British outside but Amy (@nourishing.amy) is keeping that sun shining in kitchens all over the UK with the mediterranean flavours of this recipe

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Filling, wholesome and DELICIOUS.. everything you want from an Autumn recipe, it also happens to be vegan and gluten free! 🌱 

The juicy green olives add a punch of flavour and freshness to the warming butterbean stew. We recommend using @ollys.ollys Chilli and Rosemary olives for a kick of chilli or the Basil and Garlic to keep things classic. The crispy potato wedges can be swapped out for a hunk of sourdough, rice or creamy mash making this dish super versatile!

To feel that Mediterranean sun on your belly, you’ll need:

Ingredients

1 onion (diced)
2 large garlic cloves (crushed)
1 large or 2 small carrots (grated)
1 tsp mixed herbs
1 tin butterbeans (drained)
400g chopped tomatoes
100-200ml vegetable stock
1 tbsp balsamic vinegar
1 tbsp syrup or honey
Pouch of Olly’s Olives
2 large potatoes (chopped into wedges)
Olive oil
1 tsp cumin
Salt and pepper

Toppings of your choice( We recommend coconut yogurt, fresh basil and seeds)

 Method

1. Preheat that oven to 180Fan/200*C and nestle some baking paper onto a tray.
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2. Place potato wedges on the tray and season some olive oil, the cumin, salt and pepper. Roast those beauties for 30 minutes or until tender, and give ‘em a flip halfway through.
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3. While they’re roasting, heat olive oil in a frying pan and the onion and garlic. Fry for 5 to soften. Then add the carrot, mixed herbs and stir it up.
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4. Add the butterbeans, chopped tomatoes, stock, balsamic vinegar and syrup to the pan and give another stir...add in the olives and season with salt and pepper. Simmer over a gentle heat for 10-15 minutes with a lid on.
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5. Serve warm with the potato wedges and any other toppings.