Three-bean and tomato stew

By admin
21 April 2015

This belly-warming stew is delicious with or without meat – add red wine to enhance the flavour!

Serves 4

Preparation time: 5 min

Cooking time: 45 min

  • 15 ml (1 T) oil
  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 2 leeks, sliced into rings
  • 250 ml (1 c) chopped celery
  • 250 ml (1 c) chopped carrots
  • 1 can (410 g) baby tomatoes in juice
  • 80 ml (1/3 c) red wine
  • 1 ml (¼ t) smoked paprika (optional)
  • 45 ml (3 T) chopped herbs such as parsley and chives
  • salt and freshly ground black
  • pepper
  • 1 can (410 g) white beans, drained
  • 1 can (410 g) red kidney beans, drained
  • 1 can (420 g) baked beans 
  • fine white breadcrumbs

1 Preheat the oven to 180 °C.

2 Heat the oil in a pan and stirfry the onions, garlic and leeks for 10 minutes, or until softened. Add the celery and carrots.

3 Mix tomatoes, wine, paprika and herbs in a separate bowl. Season and add the mixture to the pan. Bring to the boil and cook until fragrant.

4 Add the beans and spoon mixture into a casserole dish. Cover and bake for 30 minutes or until fragrant. Remove the lid and sprinkle a thick layer of breadcrumbs over. Bake for another 10-15 minutes or until the crumb topping is golden. Serve hot.

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