White Bean, Coconut and Roast Pepper Stew (vegan & gluten free)

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!

White Bean, Coconut and Roast Pepper Stew (vegan & gluten free)

Ingredients
  • 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

Instruction

  • 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.
  • Next add the fresh tomatoes, stir, turn to low, cover and cook for aprox 5 minutes.
  • Add in the roast peppers, water, beans and a little fresh thyme. Cover and simmer for 20 minutes.
  • Finally season with salt, pepper, more fresh thyme. Stir in the coconut yogurt and sprinkle with chilli flakes.
  • Top with the roast tomatoes.