Mixed Bean Stew with Salsa Verde

If you can’t find mixed beans, use any other tinned beans, or a combination, that you like.

Hands-on time 20min. Cooking time about 45min. Serves 4 FOR THE STEW

1tbsp olive oil

1 red onion, finely sliced 1 fennel bulb, finely sliced 250g cherry tomatoes, halved

2 garlic cloves, crushed 1tbsp tomato purée 1tsp mild chilli powder 2tsp sweet smoked paprika 2 x 400g tins mixed beans, drained and rinsed 750ml vegetable stock 200g Savoy cabbage, roughly chopped

FOR THE SALSA VERDE

25g coriander

25g mint, leaves picked and stalks discarded 1tbsp capers, drained 1 garlic clove, crushed 1tsp Dijon mustard Juice ½ lemon 1tbsp red wine vinegar 5tbsp olive oil

1 For the stew, heat oil in a large pan over medium heat and cook onion and fennel for 10min, until softened. Add tomatoes and fry for 5min, until starting to break down. Add garlic, tomato purée and spices and fry for a couple of

min. Stir in beans, stock and plenty of seasoning.

Bring to the boil, then reduce heat and bubble gently for 20-25min, stirring occasionally, to reduce slightly. Add cabbage and cook for 5min more, until tender.

Meanwhile, make the salsa verde. Put all the ingredients plus 2tbsp water in a food processor and pulse to a chunky consistency. Or, finely chop the herbs and capers by hand, mix in a small bowl with the garlic, mustard, lemon juice and vinegar, then gradually whisk in oil, followed by 2tbsp water. Season and set aside.

Serve stew with salsa verde spooned over each portion.

PER SERVING 360cals, 12g protein, 19g fat (2g saturates), 28g carbs (10g total sugars), 14g fibre

FREEZE AHEAD

Prepare stew but do not add the cabbage. Cool completely, then freeze for up to 1 month. To serve, defrost overnight in fridge and reheat until piping hot; then add the cabbage and cook for 5min more. Freeze salsa verde separately for up to 1 month. To serve, defrost overnight in fridge and bring to room temperature for 1hr before serving.