Tomato And Butter Bean Stew

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, finely sliced
• 2 garlic cloves, finely chopped
• 2 large leeks, sliced
• 2 (14 ounce) cans cherry tomatoes
• 2 (14 ounce) cans butter beans, drained
• 2/3 cup hot vegetable broth
• 1 -2 tablespoon balsamic vinegar
• salt and pepper

Recipe

• 1 preheat the oven to 350°f heat the olive oil in a flameproof casserole on the hob. add the onion and the garlic and cook for 10min until golden and softened. add the leeks and cook, covered, for 5min.
• 2 add the tomatoes, beans and broth and season well. bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
• 3 stir in the balsamic vinegar and spoon into warmed bowls. if you like, serve with quartered lime wedges.