Cooked - Slow Cooker Summer Vegetable And Butter Bean Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Summer Vegetable And Butter Bean Stew

2.0

2 red, orange or yellow peppers, roughly diced

1 small courgette, diced

½ aubergine, diced

1 small red onion, finely sliced

1 small fennel bulb (or ½ a large one), finely sliced

3 large ripe tomatoes, finely diced

2 large garlic cloves, crushed

Small handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano

15g/½oz basil, plus extra small leaves to serve

3 tbsp extra virgin olive oil, plus extra to serve

60g/2¼oz marinated olives in oil

400g tin butter beans, drained

1 tbsp sherry vinegar or balsamic vinegar

Salt and freshly ground black pepper

Fresh bread, to serve

Preheat the slow cooker to high.
Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours.
Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil.
Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 4h

Created 68 weeks ago

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