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Come home to bean stew

By Michael Jolliffe

Serves: 2
Time to Prepare: 15mins (and up to 6 hours cooking time)

400g tin of organic tomatoes

2 large sweet potatoes or butter squash, cut into thin slices

1 medium-large bulb of fennel

50g cannellini beans, 50g butter beans, 50g haricot beans, tinned in water

2 large yellow onions, diced

2 sprigs of thyme

1 tbsp coconut oil


  1. Add the coconut oil and then the sweet potato/squash, onions and fennel to a casserole pan or a large sauté pan, and sizzle on a medium heat for approximately five minutes, stirring gently all the time.
  2. Mix in the beans and tomatoes, folding together, and top with thyme.
  3. Leave in an oven at approximately 120 degrees (gas mark 1) or transfer into a slow cooker and select ‘auto’, to cook for 6-8 hours.
  4. Come home and tuck in!

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