Butter bean & tomato stew

• olive oil↗3 tbsp tbsp
• shallots↗2

  diced

• carrots↗2

  diced

• large onion↗1

  sliced

• large tomatoes↗6

  chopped and sprinkled with a little salt

• can butter beans↗400g g

  drained

• small bunch flat-leaf parsley↗

  chopped

• harissa↗

  to serve

Step-by-step instructions

1. 1

   In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.