Tomato and Butter Bean Stew

A warming veggie one-pot that is great served with brown rice or garlic bread. If you like you can replace the butter beans with the same quantity of chickpeas/garbanzo beans, then complete the recipe.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

Directions

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.