This mixed bean stew is versatile and free on the extra easy plan. It's another meal where I use whatever I have to hand. So don't worry if you have to improvise, that's my type of cooking! Just to warn you, it makes a lot so use a large pan with a lid.
1 large chopped onion
2 leeks shredded
3 chopped peppers
2 chopped carrots
1 chopped courgette
Tin of chopped tomatoes
3 tbsp of tomato puree
3 tins of beans - I used chick peas, black eyed peas and adzuki, but you can have any combination
3 tbsp of mixed herbs
3 crushed garlic cloves
3 tbsp of Worcester sauce
2 beef stock cubes (or you can use vegetable stock)
Couple good glugs of balsamic vinegar
- Put the onions in the pan with enough water to cover the bottom and cook until softened, takes about 5 minutes
- Add all the chopped up vegetables, balsamic vinegar and garlic and cook for another 5 minutes, stirring regularly.
- Chuck in all the other ingredients, plus about 200ml of water (I usually half fill the empty tin from the tomatoes and use that) Stir and simmer with the lid on the pan for about 30 minutes.
- The stew should be thick and glossy, if it isn't thick enough for you, continue simmering for another 10 minutes with the lid off.
- Season to taste and serve!
I like it in a huge bowl with a big spoon! MrC enjoys it with a chunk of bread to wipe up the gravy. You can try it stuffed in a wholemeal pitta, or on a baked potato, or with rice or over pasta (with a little cheese ??! ) or maybe all of them if you're good with leftovers! It makes a lot! I've got my eye on some which I'm planning to use to stuff red peppers and then bake.
Oh, and if you like it spicy, try adding some chilli, beautiful!