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Butter Bean Cacciatore - Georgie Eats

BUTTER BEAN CACCIATORE

Before I was a vegan, cacciatore was one of my favourite dishes. This version is even better than I remember!

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 servings

Ingredients

  • olive oil
  • 1 onion finely sliced
  • 3 garlic cloves minced
  • 2 sprigs thyme leaves picked & finely chopped
  • 200 ml dry white wine
  • 100 g cherry tomatoes
  • 2 bell peppers
  • 2 tbsp plain flour
  • 250 g mixed olives (make sure they are destoned!)
  • 2 tbsp capers
  • 2 x 400g tinned whole plum tomatoes
  • 2 tbsp tomato puree
  • 2 x 400g cans butter beans
  • 2 tbsp red wine vinegar
  • 10 g parsley finely chopped
  • 10 g basil finely chopped
  • salt & freshly ground black pepper
  • to serve: crusty bread

Instructions

  1. Preheat the oven to 150°c (fan assisted)/335°f/gas 3.
  2. Heat a good glug of oil in a large ovenproof pot over a medium heat. Once hot, add the onion and fry for 8-10 minutes, or until soft and translucent. Add the garlic and thyme and fry for a further minute or so, just to soften.
  3. Deglaze the pan with the wine, then add the cherry tomatoes and bell pepper. Give everything a good stir, then cover and cook for 8-10 minutes, until the veg has softened slightly. Sprinkle over the flour and cook for a further 2-3 minutes, stirring regularly, until the flour is translucent.

  4. Stir through the olives, capers, tinned tomatoes and tomato puree along with the butter beans and their liquid. Season generously with salt and black pepper, then bring the pot to a boil, cover with a lid and transfer into the oven. Bake for 1 hour, then remove the lid and cook for a further 20-30 minutes, or until the stew has reduced into a thick and silky sauce.

  5. Remove the stew from the oven and stir through the red wine vinegar and most of the parsley and basil. Taste and adjust the seasoning, if needed. Serve sprinkled with the remaining herbs and eat with lots of crusty buttered toast.