An extremely nutritious stew which I like to make in bulk and freeze. My children love this and it’s perfect for winter and chilly evenings. The mix of beans are a very good source of vegetarian protein and fibre. They’re also very inexpensive to buy.
- 3 carrots, peeled and cubed
- 1 red onion, peeled and chopped
- 2 shallots, peeled and chopped
- 1 small butternut squash, peeled, deseeded and cubed
- 1 red pepper, chopped
- 400g mixed beans (Pinto, Black Eyed, Butter, Haricot, Borlotti, Flageolet, Cannellini)
- 2 cloves of garlic, finely chopped
- 2 litres of vegetable or chicken stock
- 1 x 400g tin of chopped tomatoes
- 2 table spoons tomato puree
- 1 teaspoon of mixed herbs
- 1.5 tablespoons of olive oil
- Salt and pepper
- Flat leaf parsley
- Shaved Parmigiano
- Chop your onion, shallots, carrots, pepper and butternut squash.
- Add a your olive oil to a large pan and cook the chopped veg on a medium heat until soft – about 15 minutes.
- Once soft, add your garlic and cook for a few minutes, continuing to stir.
- Add the tomato puree and tin of tomatoes including the juice to the pan.
- Stir well, cook for a few minutes more and then pour in your stock.
- Drain your beans and rinse well and then add to the pan.
- Mix well and season to taste with salt, pepper and your mixed herbs.
- Simmer for about 20 minutes or until everything is cooked through.
- Serve into bowls and top with fresh flat leaf parsley and shaved parmigiano.
K&H TipThis stew is very adaptable and you can use which ever beans you have. .
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