butter bean stew
a stew for all of my flexitarians who want that warm, delicious feeling without the meat! also - repurpose this stew for breakfast with toast and eggs, kind of like shakshuka but with extra protein. ENJOY.
1 yellow onion
2 stalks celery
1 red bell pepper
1 large carrot
1cup+ veggie broth
1 tbsp tomato paste
2cups chopped tomatoes (from a can/box)
2 cans butter beans
feta cheese + dill (optional, but not)
drizzle olive oil to a shallow pot (or large saucepan) on medium heat. add onion, celery, bell pepper, carrot, and cook down. add seasonings to taste. add in tomato paste, veggie broth, tomatoes and beans and bring the mixture to a low boil and then reduce to a simmer. cook covered for 20-30 minutes and meanwhile preheat oven to 350 and stick the pot in there to bake for about 10 minutes. about 5 min into the bake check to see if you need to add more broth & add accordingly. top with feta cheese and dill!