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Bean and Apricot Stew

Yields4 Servings

apricots

 2 tbsp Olive Oil
 1 Onion, finely chopped
 4 Garlic Cloves, finely chopped
 1 tsp Dried Rosemary
 2 cups Cooked Cannellini Beans
 2 cups Chopped Fresh Tomatoes
 4 Ripe Apricots, stones removed, flesh chopped into chunks
 Salt & Pepper
1

Drizzle the olive oil into a large saucepan and place over a medium heat

2

Add the onion, garlic and rosemary and stir as the onion softens

3

Add the beans, tomatoes, apricots, salt and pepper and stir to combine

4

Allow the stew to simmer for about 20- 25 minutes, adding water if you feel it’s becoming dry at any point

5

Serve hot

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories203
% Daily Value *
Total Fat 7g9%
Total Carbohydrate 30g11%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.