Smoked Spanish Vegetable Stew

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Course dinner

Prep Time 10

Cook Time 15

Servings

Calories 278kcal

Ingredients

2 tbsp olive oil
1 large onion chopped
2 peppers cut into small chunks
2 courgettes thickly sliced
2 tsp smoked paprika
2 cloves garlic crushed
2 x 400g cans butter beans drained and rinsed
2 x 400g cans chopped tomatoes
150 g California Walnuts
75 g pitted green olives sliced
1 tbsp chopped flat leaf parsley
Rice to serve

Instructions

Heat the oil in a large saucepan and fry the onion, peppers and courgettes for 5 minutes until softened.
Stir in the paprika and garlic and cook for 1 minute then add the butter beans, chopped tomatoes and ½ can of water, Walnuts and olives, bring to the boil, cover and simmer for 10 minutes.
Serve sprinkled with parsley with cooked rice.

Notes

Cooks tip

Serve half as above then use the rest the next day on jacket potatoes or stirred into cooked pasta for a quick lunch or supper. Or simple freeze half for another time.

Salt: 1.7g

Nutrition