Skip to main content

Join the 300 Challenge this June!

Sign up today

One pan prawn, cannellini bean and tomato stew

Enjoy this delicious, easy and quick one-pan stew. Shared by chef Gillian.

Time 20 minutes
Skill Level Easy

Ingredients List

Serves 4
  • 400 ml low-salt vegetable stock
  • 4 garlic cloves , finely sliced
  • 400 g cherry tomatoes , halved
  • 2 x 400 g cannellini beans , drained and rinsed
  • 300 g cooked prawns
  • pinch of chilli flakes
  • 2 lemons cut into wedges
  • salt and pepper to taste
  • extra virgin olive oil (optional)
  • A handful of parsley , chopped (optional)


  1. Sauté the garlic gently in some of the vegetable stock in a large non-stick pan until softened.
  2. Add the tomatoes and continue to cook for 2 minutes until they start to break down.  Add a little more stock if required.
  3. Add the beans and 300 ml of the stock, bring to the boil, then reduce to a simmer and cook for 5 minutes.
  4. Stir in the prawns and heat through until piping hot.
  5. Sprinkle with chilli flakes, drizzle with olive oil (if using) and finally scatter over the chopped parsley (if using).
  6. Serve in warm bowls with lemon wedges and crusty bread.


  1. If you prefer to cook your own cannellini beans, you will need to start with 200 g / 7 oz of beans (dry weight).