Bean and tomato stew

Feeds 4

INGREDIENTS

1 large onion – diced
5 medium potatoes – peeled and diced
1 courgette – chopped roughly
1 bunch of silverbeet – de-stemmed and chopped roughly
1 can of diced tomatoes
1 can of mixed beans – drained and rinsed
3 cups of boiling water, in which to dissolve:
2 vegetable stock cubes
1/2 a teaspoon of smoked paprika
A pinch of chilli flakes
1 tbsp of sugar
Salt and pepper – to taste
Olive oil – on hand

METHOD

In a large pot, begin by softening the onions. After 3 or so minutes, add the potatoes and fry for a further 10 minutes. Pour in the stock water, canned tomatoes, sugar, paprika and chilli flakes. Bring to a boil and then down to simmer. Add the courgettes and keep at a simmer for 10 to 15 minutes (until the potatoes are tender). Stir in the beans and after 5 minutes, add the silverbeet. Keep on the heat for a further 5 minutes. Salt and pepper to taste. Serve hot with bread.

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