About this recipe:This spicy stew is simple to make with canned tomatoes and flageolet beans. Try serving with thick plain yoghurt and crusty bread or boiled rice for a complete meal.
2 tbsp olive oil
1 sliced onion
3 fennel bulbs
2 1/2 tbsp paprika
300g closed-cup mushrooms
400g can chopped tomatoes with herbs
2 tbsp sun-dried tomato paste
300ml vegetable stock
400g can flageolet beans
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Method Prep:10min › Cook:20min › Ready in:30min
Heat 2 tbsp olive oil in a large nonstick pan and gently cook 1 sliced onion over a medium heat for 5 minutes or until softened. Meanwhile, cut 3 fennel bulbs, about 700g total weight, into very thin slices. Add to the onions with 2 1/2 tbsp paprika. Stir for a few seconds, then add 300g closed-cup mushrooms, halved, a 400g can chopped tomatoes with herbs, 2 tbsp sun-dried tomato paste and 300ml vegetable stock, made with a stock cube. Stir in a 400g can flageolet beans, drained and rinsed. Season well, bring to the boil and stir. Cover the pan and simmer for 20 minutes or until the vegetables are tender.