About this recipe:Sit back, relax, and let the slow cooker do all the work to make this filling and rustic slow cooker bean stew. Ideal for large families or big appetites - this stew will please 'em all.
2 tablespoons 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 medium potatoes, peeled and diced
2 bay leaves
chopped fresh thyme, to taste
salt and pepper, to taste
2.25L vegetable stock
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the slow cooker to High setting.
In a frying pan, 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.
Stir in the tomato puree then transfer to the slow cooker and add the remainder of the ingredients (see tip on adding stock). Cook on High for 4 to 5 hours or on Low for 6 to 7 hours. Cook until the beans and vegetables are tender.
Taste test and season again if necessary. Ladle into warmed bowls and serve hot.
As all slow cookers are a little different, try adding the stock in stages so that you do not end up with a very liquid result. Add half of the stock in step 3, then top up again if necessary an hour or two later.