Tomato, pepper & bean one pot

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Prep:15 mins
Cook:45 mins

Easy

Nutrition per serving

kcal 236
fat 3g
saturates 1g
carbs 35g
sugars 18g
fibre 11g
protein 11g
salt 0.8g

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
2 celery sticks, finely chopped
3 carrots, finely chopped
3 red peppers, sliced
2 garlic cloves, crushed
2 tbsp tomato purée
400g can cannellini beans, rinsed and drained
400g pinto beans, rinsed and drained
400g borlotti beans, rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube (check the label if you’re vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Method

Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight.Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds.Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander.Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs.Added greensStir in some spinach and top with a sliced boiled egg.Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil.Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.