Red bean stew

    2 hours 20 min

    This red bean stew is hearty and very filling, perfect as a lunchtime filler on chilly days. Serve alongside some fresh from the oven crusty bread.

    3 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 large onion, sliced
    • 3 carrots, sliced
    • 3 sticks celery, chopped
    • 1 clove garlic, minced
    • 1 (450g) tin tomatoes
    • 1 tablespoon tomato puree
    • 200g kidney beans
    • 2 bay leaves
    • chopped fresh thyme, to taste
    • salt and pepper, to taste
    • 2.25L vegetable stock

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large casserole dish, warm the oil over a medium heat then add the onion, carrot, celery and garlic. Cook and stir for 5 minutes until the onion is soft, but do not allow the vegetables to brown, so adjust heat if necessary.
    2. Stir in the tomato puree then add the remainder of the ingredients. Simmer gently for 2 hours until the beans and vegetables are tender. Taste test and season again if necessary. Ladle into warmed bowls and serve hot.

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