Two Bean Tomato Stew

Prep Time:

15 Minutes

Cook Time:

1 Hour

Serves:

6 Servings

Level:

Intermediate

About the Recipe

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Ingredients

1 medium onion
2 sticks of celery
1 medium carrot
4 large ripe tomatoes
2 medium garlic cloves
1 cup of parsley
1 tbl spoon of olive oil
Salt & Pepper to taste

Preparation

Step 1

Start by dicing the onion, celery and carrots. Put the oil in a large saucepan and bring to a medium heat then add the onion and celery and sauté until translucent.

Step 2

Crush the garlic and add to the pan with the onion and celery. Gently heat through for a few minutes then add the carrots stir through and pop the lid on and let sweat on a low heat for about 5 minutes.

Step 3

Coarsely chop the tomatoes and add them to the pot along with the spices, salt and pepper and stir through gently until combined and you begin to smell the aromatics.

Step 4

Now add the beans and stir gently making sure not to break them. Add the stock and bring to a gentle simmer. Place the lid on and cook on low heat for 45 minutes. Check and stir every so often and make sure nothing is sticking to the pot.

Step 5

After 45 minutes stir in the chopped parsley and remove from the heat and place the lid on top to let the parsley infuse for a minute or two.

This stew goes great with crust bread, couscous and rice.