Smoky Bean Stew

You can use any mix of beans you like in this richly flavoured one pot. It freezes well, so make double and save a batch for another day.

Ingredients

VEGAN

FREEZABLE

Serves: 4

Ready in: 1hr

• 1 tbsp olive oil
• 1 white onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, finely chopped
• 2 tsp dried thyme
• 2 tsp smoked paprika
• Pinch cayenne pepper
• 1 x 400g tin mixed bean salad, drained and rinsed
• 1 x 400g tin cannellini beans, drained and rinsed
• 2 x 400g tins chopped tomatoes
• 250ml vegetable stock
• 100g green olives, drained
• Small handful fresh parsley, finely chopped
• Zest of ½ lime or lemon

Method

1. Heat the oil in a casserole dish, then add the onion, carrot and celery, and cook for 6-7 mins or until softened. Add the garlic and cook for another 2 mins.
2. Add the dried thyme, paprika and cayenne pepper, stir and cook for a minute. Then add the beans, chopped tomatoes and stock. Bring to a boil, then reduce the heat and simmer for 40 mins or until thickened.
3.  Stir in the majority of the green olives, then serve topped with the remaining olives, chopped parsley, and lime or lemon zest, with some crusty bread for dipping, if you like.