Mediterranean Butterbean and Carrots with Potato Wedges

Warming and packed with Mediterranean flavours, plump butterbeans and juicy tomatoes, this one-pot is a deliciously simple and easy meal using store-cupboard ingredients. Served with crispy cumin potato wedges, it’s vegan, gluten-free and healthy.

Without a doubt, it is a difficult time for us all right now, with the Coronavirus pandemic affecting us. So it’s more important than ever to stick together (read my latest post on Isolation), show each other some kindness and make the most of what we have. In response to my recent social media posts and stories, it is clear that you’re interested in simple home-cooked meals that come together using basic ingredients. This Mediterranean Butterbean and Carrots with Potato Wedges ticks all of those boxes – plus it is a delicious one that all the family will enjoy.

Mediterranean Butterbean and Carrots with Potato Wedges

Mediterranean Butterbean and Carrots with Potato Wedges

A richly flavoured tomato-based stew that comes together in about 20 minutes while the potato wedges roast. I tend to forget about potatoes for some reason, but right now is the time to get a little bit more creative while also relying on simple, wholesome ingredients. You can’t get more wholesome or simple than the potato. Simply chop into wedges, drizzle with olive oil, some ground cumin, salt and pepper and roast for about 30 minutes or until fork-tender and crisp. I could easily eat these potatoes all day long – every day, too! They are that good… so make up extras to keep you all snacking happy.

The Mediterranean Butterbean and Carrots all comes together in one frying pan. Fry off some onion and garlic, add in some grated carrot (for extra added vegetable goodness – carrots last a long time and are inexpensive), mixed herbs before adding in the beans (I love butterbeans but use whatever you have to hand), tinned tomatoes, vegetable stock and a splash of balsamic vinegar for acidity and syrup or honey for sweetness. Let it simmer for 10 minutes with a lid on and that’s all there is to it!

I like to serve my Mediterranean Butterbean and Carrots with Potato Wedges with some coconut yoghurt, fresh basil and some seeds but it is equally as delicious without. Make the most of what you have at home!

Mediterranean Butterbean and Carrots with Potato Wedges

I hope you will enjoy this store-cupboard meal made from easy to find staples. It is still packed with vegetables and plant-based goodness, healthy fats, proteins and is great for the whole family. It is naturally vegan, gluten-free and wholesome while being a hearty and filling dinner or lunch.

If you are looking for more easy wholesome recipes, how about my Roasted Cauliflower and Beetroot Pasta, Tomato and Chickpea Pasta Bake, Roasted Red Pepper and Cauliflower Harissa Traybake or Burst Tomato and Sweet Potato Curry.

Mediterranean Butterbean and Carrots with Potato Wedges

• Servings: 2
• Time: 30 minutes
• Difficulty: easy
• Print

Warming and packed with Mediterranean flavours, plump butterbeans and juicy tomatoes, this one-pot is a deliciously simple and easy meal using store-cupboard ingredients. Served with crispy cumin potato wedges, it’s vegan, gluten-free and healthy.

Ingredients

• 1 onion, small dice
• 2 large garlic cloves, crushed
• 1 large or 2 small carrots, grated
• 1 tsp mixed herbs
• 1 tin butterbeans, drained
• 400g chopped tomatoes
• 100-200ml vegetable stock
• 1 tbsp balsamic vinegar
• 1 tbsp syrup or honey
• 50g olives, halved (optional)
• 2 large potatoes, chopped into wedges
• Olive oil
• 1 tsp cumin
• Salt and pepper
• To serve: coconut yogurt, fresh basil, seeds

Directions

1. Preheat the oven to 180Fan/200*C and line a baking tray with parchment paper. Add the potato wedges to the tray with some olive oil, the cumin, salt and pepper. Roast for 30 minutes or until tender, flipping over halfway through.
2. Meanwhile, heat some olive oil in a frying pan and add the onion and garlic. Fry for 5 minutes to soften. Add in the carrot, mixed herbs and stir for 1 minute.
3. Add the butterbeans, chopped tomatoes, stock, balsamic vinegar and syrup/honey to the pan and stir. Add in the olives (if using) and season with salt and pepper. Simmer over a gentle heat for 10-15 minutes with a lid on.
4. Serve warm with the potato wedges and any other toppings.

Mediterranean Butterbean and Carrots with Potato Wedges

I look forward to hearing what you think of my Mediterranean Butterbean and Carrots with Potato Wedges – let me know in the comments below. I also love seeing your #nourishingamy creations so please tag me – I’m @nourishing.amy on Instagram and I’m also on Twitter, Facebook and Pinterest  – please say hello!

With potato wedges of love x