Butterbean Stew with Poached Egg & Soft Goats Cheese
- 4 celery sticks
- 1 leek
- 2 small onions
- 3 carrots
- 1 tablespoon vegetable oil
- 1 tablespoon fennel seeds
- 1 teaspoon dried chilli flakes
- 5 cloves garlic
- 400 grams tinned butter beans drained
- 400 grams tinned chopped tomatoes
- 1 Knorr Vegetable Stock Cube dissolved 250 ml boiling water
- to serve 4 eggs
- to serve 4 tablespoons soft goat's cheese
- 1 tablespoon fresh parsley chopped
Slice the celery, leek, onion and carrots, heat the oil in a medium sized saucepan and gently fry until soft.
Add the fennel seeds and chilli flakes. Crush the garlic and add to the pan. When the garlic and fennel seeds begin to brown, add the beans, followed by the tomatoes and the stock. Simmer until the stew begins to thicken. This should take about 20 minutes.
Five mins before the end of cooking time bring a medium sized pan of water to the boil. Break the eggs into cups. When large bubbles are breaking on the surface of the water, turn off the heat, lower the eggs into the pan and cover. Let the eggs sit for three minutes in the covered pan. This will give you firm whites but runny yokes.
To serve, divide the stew between four bowls. Remove the eggs from the pan with a slotted spoon. Drain off any excess water. Place an egg on each of the bowls. Finish with a dollop of soft goats’ cheese and a sprinkling of fresh parsley.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||294.164 kcal|
|Protein (g)||16.63 g|
|Sugar (g)||8.2 g|
|Fat (g)||13.177 g|
|Fibre (g)||8.936 g|
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