Tuscan Bean Stew Recipe

Tuscan Bean Stew

Ingredients

1 red onion
2 celery sticks
200g carrots
1 red pepper
1 chilli
3 garlic cloves
400g tin of cannellini beans
400g tin of borlotti beans
1 vegetable stock cube
330ml cherry tomato passata
1 tsp dried oregano
100g baby leaf spinach

Prep: 10 mins | Cook: 40 mins

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Method

1. Peel and finely dice the onion. Dice the celery sticks and carrots to match (no need to peel the carrots, unless you prefer to).

2. Heat 1 tbsp olive oil in a large casserole dish. Add the onion, carrots and celery with a pinch of salt and fry, stirring often, for 10 mins till softened.

3. Slice the pepper in half. Scoop out the seeds and slice into thin strips. Halve, deseed and finely chop the chilli. Peel and crush the garlic cloves.

4. Add the red pepper and fry for 4-5 mins till it picks up a bit of colour. Add the garlic and chilli and fry for 2 mins, stirring, till fragrant.

5. Meanwhile, fill and boil your kettle. Crumble the vegetable stock cube into a heatproof jug and pour in 300ml hot water. Stir well to dissolve.

6. Drain and rinse the cannellini and borlotti beans and add them to the casserole dish. Pour in vegetable stock and passata. Sprinkle in the dried oregano. Stir well to mix. Season with a pinch of salt and pepper.

7. Bring to the boil then cover with a lid and simmer for 20 mins. Remove the lid and simmer for a further 10 mins or till the sauce has reduced and is thick and glossy. Stir occasionally.

8. After 30 mins, stir in the baby leaf spinach to wilt. Taste and adjust seasoning as needed. Serve warm.