Rustic Bean and Pepper Stew
Back home
1 min read

Rustic Bean and Pepper Stew

Rustic Bean and Pepper Stew

Ingredients

Method

  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 3 chopped carrots
  • 3 chopped red peppers
  • 2 crushed garlic cloves
  • 2 tbsp tomato puree
  • 400g tin of butter beans, drained
  • 400g tin of pinto beans, drained
  • 400g tin of borlotti beans, drained
  • 2 x 400g tins of chopped tomatoes
  • 2 bay leaves
  • 1 tbsp brown sugar
  • ½ tbsp red wine vinegar
  • 1 veg stock cube
  • Heat the oil in a large casserole and fry the onion, carrots and celery for 10 mins to soften. Add the peppers, fry for 5 mins more, then stir in the garlic and fry for another minute.
  • Add the tomato puree and all the beans and chopped tomatoes to the mixture, then half fill one of the tomato cans with water and add to the casserole with the stock cube, sugar, vinegar, bay leaves and some black pepper. Simmer uncovered for 25 mins or until thick and saucy, then season to taste and serve with crusty bread.
45 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box