Magic bean stew

Cooking Soups Magic bean stew

Get your veg-fix with this hearty stew packed with the best of the seasons vegetables.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Cook onion, celery, garlic and bacon, stirring, for 6-8 minutes until onion is soft and bacon is crisp. Stir in paste and cook for 1 minute. Add potato, chopped tomato, stock and sugar, season, then simmer for 10 minutes or until potatoes are tender and the sauce is slightly thickened. Add beans and simmer for 3-5 minutes or until heated through.
  2. Divide stew among bowls, top with parsley leaves and serve.

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2 tbsp olive oil
1 onion, chopped
2 celery stalks, sliced
2 garlic cloves, thinly sliced
2 bacon rashers, cut into thin matchsticks
2 tbsp tomato paste
2 King Edward potatoes, peeled, chopped
400g can chopped tomatoes
2 cups Massel vegetable liquid stock
1 tsp caster sugar
400g can mixed beans, rinsed, drained
400g can kidney beans, rinsed, drained
Flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Soups
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