2 tbsp olive oil
2 red onions, thinly sliced
2 large carrots, cut into 1cm dice
410g can essential Waitrose Borlotti Beans, drained
300ml vegetable stock
2 essential Waitrose White or Wholemeal Pittas
75g essential Waitrose English Extra Mature Cheddar, thinly sliced
1½–2 tbsp balsamic vinegar, to taste
1. Heat the oil in a large shallow saucepan or frying pan and gently fry the onions, stirring frequently, for 10 minutes or until caramelised. Add the carrots, beans and stock then cook, covered for 10 minutes until the carrots are just tender and the juices slightly thickened.
2. Preheat the grill to high and line a grill rack or baking sheet with foil. Grill the pittas until lightly toasted. Turn and cover with the sliced cheese. Grill for a further 2-3 minutes until the cheese is melting. Cool slightly.
3. Stir the balsamic vinegar into the stew and season with a little salt and plenty of black pepper. Spoon into shallow bowls and serve with the pittas, cut into fingers.
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