This creamy and comforting stew is perfect for those horrible, cold nights where you just want comfort food. Whilst low carb meals are great for my waistline, I’ve really struggled with the lack of my usual “side carbs” (rice/potatoes/pasta) and so have been using a lot of beans and pulses to try and bulk out meals and keep me full.
Beans are yummy, filling and oh so good for you but can be an issue if you’ve got a sensitive stomach or suffer from IBS. I find butter beans to be the most gentle on my gut unlike say kidney beans which make me look and feel like I’m 6 months pregnant with twins. If you’d prefer a different bean just swap them in.
On that note, the veg used in this was simply what I had leftover in the fridge (plus those trusty frozen peas that are always in the freezer) so don’t worry if you’ve not got the exact ingredients or want to experiment – it will still taste great!
- 1 tin butter beans
- 2 chicken breasts cut into small pieces
- 1 tbsp garlic & herb reduced fat soft cheese
- 1 vegetable stock cube
- Frozen peas
- 1 onion roughly chopped
- 2 cloves garlic
- 5 mushrooms roughly chopped
- 1 pepper roughly chopped
- Big handful spinach
- 1 tsp flour
- 1 tsp herbs (basil/oregano/thyme/rosemary would all work)
- Salt & pepper
- 1 cal spray