Mid Week Eat: Big Bean Stew
It’s easy to eat seasonally with a whole lazy Sunday and 6 hours to roast a joint ahead of you. It’s more difficult when you get in from work late and all you want to do is order a pizza. My Mid-Week-Eats recipes are all quick, really easy and made mostly using ingredients you’ll already have in your cupboards.
This stew is inspired by one I saw Rick Stein make, just without the overnight stewing. It’s great for using up leftover veg or meat, and it works as a meal in itself or as an accompaniment.Makes 2 portionsIngredients1 onion (either red or white)1 clove of garlicPaprikaOil1 tin of tomatoes1 tin of butter beansAny left over veg or meat
- Pre-heat your oven to a low heat (about gas mark 4)
- Chop your onions. I chop mine nice and fine but if you like a more chunky, rustically chopped onion there’s no rules here.
- Crush the garlic and add it to a pan with the onions and a glut of oil. Season. Cook them through on a low heat until they’re soft and see through (should take about 10 minutes). At the end I turn the heat up a little so they catch the pan - it adds a nice caramel flavour.
- Add the paprika, the tomatoes and beans. Season with salt, pepper and sugar, and pop in a Bay leaf if you have one. Heat through until it starts to bubble.
- Throw in any veg you have. I’ve used frozen peas because the spinach I was going to use was rather beyond saving. If you’re adding meat to the stew, cook it off first.
- Put the pot in the oven for 30 minutes.
- Serve. I’ve topped mine with feta, but it’s also great with sausages and lamb.