Red Pepper Butter Bean Stew

• 320 g cooked butter beans
• 320 g red bell peppers, sliced
• 600 g ripe tomatoes, chopped
• 800 ml water
• 4 cloves garlic cloves, finely chopped
• 4 tbsp extra-virgin olive oil

Directions

1. 1Prepare Red Pepper Butter Bean Stew by measuring cooked butter beans, red bell peppers, sliced and ripe tomatoes, chopped before starting; cut ingredients as specified.
2. 2Add the main ingredients and liquid, bring to a gentle boil, then lower the heat and cover.
3. 3Simmer gently for 28 minutes, stirring twice, until tender. Poultry must reach 74°C and ground meat must have no pink centre.
4. 4Adjust the thickness with a little hot water, finish with the measured citrus or herbs, and serve hot.