Vegetable And White Bean Stew

Name: Vegetable And White Bean Stew
Ingredients: 1 tsp olive oil; 1 small leek, thinly sliced; 1 medium carrot, thickly sliced; 1 None shallot, finely chopped; 2 cloves garlic, crushed; 2 tbsp rolled oats; 2 tbsp coarsely chopped fresh chives; 1/2 cup canned white beans, rinsed and drained; 2 tsp finely grated lemon peel; 2 tbsp plain yogurt

10 ingredients

3 steps

Ingredients

1 tsp olive oil
1 small leek, thinly sliced
1 medium carrot, thickly sliced
1 None shallot, finely chopped
2 cloves garlic, crushed
2 tbsp rolled oats
2 tbsp coarsely chopped fresh chives
1/2 cup canned white beans, rinsed and drained
2 tsp finely grated lemon peel
2 tbsp plain yogurt

Directions

1

Heat oil in medium saucepan on medium heat. Cook leek, carrot, shallot and garlic, stirring, for 10 mins. Add oats and 1 1/2 cups water; bring to a boil. Reduce heat to low; simmer, covered, about 15 mins or until liquid is almost absorbed. Stir in half of the chives.
2

Mash beans with lemon peel and yogurt in small saucepan; cook, stirring until heated through.
3

Serve stew topped with bean mixture and remaining chives.