Butterbean stew recipe

Hello everyone,
I haven’t posted a recipe or anything for quite a long time. I asked a few people on Instagram if they would like me to start posting recipes again and I got such positive feedback that people would love to see recipes. I dip in and out of blogging ever such a lot but I really enjoy it. I enjoy having the space to share anything my heart desires. So, as with all of my other recipes I have shared I thought I would post them on this blog. This particular one I am going to share today was actually requested and I didn’t really know what you would want me to share so I thought I would kick off with this one.

Butterbean stew:

Butterbean stew

Ingredients:
400g can chopped tomatoes
1 can of butterbeans in water, drained and rinsed
1 small onion, diced
1 carrot, diced
1 red pepper, chopped
1 courgette, chopped
1tsp each of cumin, coriander and garam masala

What to do:
1. Heat a little oil in a saucepan and add in the onion, carrot, pepper and courgette and cook for five minutes
2. Add the butterbeans, chopped tomatoes, cumin, coriander and garam masala and simmer for 15 minutes. You may need to simmer for longer depending on how crunchy or soft you like your vegetables to be
3. Serve with whatever you would like and most importantly enjoy! 🙂

Tomato baked eggs

Hello,

I promised yesterday on instagram that I would post this delicious recipe of tomato baked eggs. I made this for the very first time on Wednesday and it was so delicious and extremely easy. I think anyone could make it because it is that easy. Here is what it looks like and what to do:

https://igcdn-photos-a-a.akamaihd.net/hphotos-ak-xaf1/t51.2885-15/11424730_1604570166458256_804380406_n.jpg
Tomato baked eggs

Ingredients:

  • 1 large potato washed and diced
  • oil to fry
  • 1 crushed garlic clove
  • 1/4 red pepper
  • 1tsp dried chives
  • 1/2tsp paprika
  • 1/2 of a 400g can chopped tomatoes
  • 9 green olives
  • 2 eggs

What to do:

  1. Add the potato to a pan of boiling water and simmer for 10 minutes
  2. While the potato is boiling, heat the oil in a frying pan. Once heated add the garlic and pepper and cook for three minutes
  3. Add the chives paprika, chopped tomatoes and olives to the pan and cook for 3 minutes
  4. When the potato is done drain it then mix in well with the tomato sauce
  5. grease a small/medium pan with oil/spray/spread and then add in the tomato and potato mixture
  6. Make two dips in the mixture and then crack in the eggs into each one
  7. Bake for 15 minutes with an oven temperature of 180 fan oven or 200 normal

Enjoy 🙂