Puttanesca Stew
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons olive oil
- 2 medium white onion
- 2 yellow peppers
- pinch of flaky sea salt
- 4 cloves garlic
- 1 tablespoon tomato purée
- 1 teaspoon dried red chilli flakes
- 3 teaspoons baby capers (nonpareilles)
- 50g pitted black olives
- 480g canned 400g tin butterbeans
- 2 x 14 oz tins chopped tomatoes
- 13.5 fl oz vegetable stock
- Juice and zest of 1 lemons
- 2 teaspoons maple syrup
- small handful of basil
- pinch of freshly ground black pepper
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Preparation
Step 1
Heat the oil in a large casserole dish over medium, add the onions and peppers along with a pinch of flaky sea salt and cook, stirring often, until softened, 8 – 10 minutes. Add the garlic, tomato puree, red chilli flakes, capers, and olives and cook, stirring throughout, until fragrant, about 1 minute.
Step 2
Pour in the butterbeans, tomatoes, stock and lemon zest and juice and bring to a boil, reduce the heat slightly and simmer, stirring occasionally, until the stew thickens enough to coat the back of a spoon, 25–30 minutes.
Step 3
Stir in the maple syrup, most of the basil and season generously with several grinds of black pepper and flaky sea salt. Top with the remaining basil and a drizzle of olive oil.
Step 4
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