White Bean, Coconut and Roast Pepper Stew (Vegan & Gluten Free)

White Bean, Coconut and Roast Pepper Stew

I’m just back from a gorgeous weekend in Wales with my girl friends. Walking, eating, runs along the coast and all in beautiful sunshine. Feeling relaxed and rested and ready to make some new recipes for you!

Servings: 2-4

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ingredients

For the roast peppers & tomatoes

• 2 organic red peppers chopped roughly

• 2 handfuls cherry tomatoes

• Drizzle oil oil

For the stew

• 3 tbsp olive oil

• 2 onions chopped roughly

• 4 clove garlic sliced

• 5 large organic tomatoes or 20 cherry tomatoes sliced

• 1 cup water

• 1 can organic cannolini beans

• 1 can organic butter beans drained

• 1 can organic haricot beans drained

• 1 tsp sea salt

• Black pepper

• 1-2 tbsp of coconut yogurt or coconut cream

• Handful Fresh thyme

• Pinch chilli flakes

Directions

To make the roast veg

Add the peppers & cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little.

To make the stew

Add the olive oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning – approx 10 minutes. Add in the garlic and cook for a further few minutes.

Full Recipe: Click Here

Created: BANKHEALTHY