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Beans are full of nutrients, especially protein and fibre, which can help with digestion and regulate blood sugar levels. However, knowing how to take a tin of beans from the cupboard and

transform them into a tasty meal can be a challenge. White beans in particular are a great addition to any healthy diet, and can be added to a number of dishes, including this seasonal

chicken meatball and white bean stew. Celebrated home chef Lauren Leyva has shared her recipe for a chicken meatball and white bean stew, which she says is "so good for you and will

keep you so full". Using butter beans, the unassuming white beans cost as little as 49p in Sainsbury's, or 65p in Waitrose, and are low in calories and fat, but will keep you

feeling full and energised for longer thanks to being rich in starchy complex carbohydrates. The recipe also includes miso paste, a fermented soybean paste renowned for its deep, umami taste

that’s a source of protein. While many traditional stews use beef, Lauren instead makes her own meatballs for the recipe using chicken mince, which is also a healthier alternative. Although

beef makes for a delicious addition to a warming bowl of stew, the NHS advises eating this in moderation, as studies have found that eating too much red meat could increase your risk of

bowel cancer. Lauren prepares the meatballs herself using chicken mince and cooks them in an air fryer. However, you could simplify the process by purchasing pre-made chicken meatballs and

roasting these in the oven if you don't have an air fryer. Known for showcasing her cost-effective cooking on Instagram, where she runs the account @laurenleyva, this recipe is no

different. Utilising some kitchen essentials she had on hand like olive oil and stock cubes, the total cost of the stew came to just £9.36, breaking down to a mere £1.56 per serving. It also

makes enough for four to six servings, meaning you can feed the family, or prep enough to enjoy later in the week. HERE'S HOW TO MAKE CHICKEN MEATBALL AND WHITE BEAN STEW FOR THE

MEATBALLS * 500g chicken mince * One egg * One tsp paprika * One tbsp chopped parsley * Salt and pepper * 100g flour * Six tbsp panko breadcrumbs (optional) FOR THE STEW * 400g butter beans

(one tin) * 800g canellini beans (two tins) * Two red onions, diced * One brown onion, diced * Three garlic cloves, finely chopped * One tsp paprika * One 1⁄2 tbsp miso paste * Two vegetable

stock cubes * Three tbsp finely chopped parsley to garnish * One litre boiling water * Salt and pepper to taste METHOD To prepare the meatballs, combine the chicken mince, a teaspoon of

paprika, salt and pepper, an egg, a tablespoon of parsley, and breadcrumbs in a large mixing bowl. You can use your hands or a wooden spoon to mix the ingredients. On a generously floured

surface, shape the mixture into evenly sized meatballs until they're dusted with flour. Place the meatballs on a tray and let them chill in the freezer for 15 minutes. Prep your

vegetables while they're cooling and start making the stew. Pour a generous amount of olive oil into a large saucepan and heat it over a low flame. Once it's hot, toss in the onion

and garlic. Sauté for about five minutes until they soften, then sprinkle in a teaspoon of paprika along with the boiling water and butter beans. Add the stock cubes and miso paste, and

season with pepper. Allow the mixture to reach a boil before reducing the heat to let it simmer for 15 minutes. While the stew is gently bubbling away, air fry your meatballs for 10 to 12

minutes until they achieve a golden hue, or roast them in the oven. A few moments before the stew has finished simmering, stir in the remaining chopped parsley and season according to your

preference with salt and pepper. Once done, serve the stew accompanied by the meatballs.