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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the red pepper on a baking sheet, toss with olive oil and roast for 20 minutes, turning halfway through until softened and slightly charred.
Fry the onion and garlic in coconut oil until softened and fragrant.
Add the chilli powder and paprika and stir to combine until aromatic.
Add the green beans, cherry tomatoes, and 1/4 cup of water, continue cooking for 10 minutes until the beans are tender.
Stir in the butter beans and coconut cream, bring to the boil, reduce heat, cover and simmer for 5-10 minutes until the stew thickens slightly.
Add the roasted red peppers and season with black pepper to taste.
Serve and enjoy.
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For a spicier stew, increase the amount of chilli powder.
You can substitute butter beans with cannellini beans if preferred.
Can I use a different type of bean?
Yes, you can substitute butter beans with cannellini beans or any other preferred beans.
How can I make the stew spicier?
Increase the amount of chilli powder to add more heat to the stew.
Is there a substitute for coconut cream?
You can use coconut milk as a lighter alternative, though it may slightly alter the stew's creaminess.
Can I prepare this stew in advance?
Yes, the stew can be made ahead and stored in the refrigerator for up to 3 days.
What can I serve with this stew?
This stew pairs well with rice or crusty bread.
