Tomato, pepper & bean one pot with our sweet & spicy topping

Tomato, pepper & bean one pot

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(4 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Makes 6 portions

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

Nutrition and extra info

  • Healthy
  • Vegan

Nutrition: Per serving

  • kcal236
  • fat3g
  • saturates1g
  • carbs35g
  • sugars18g
  • fibre11g
  • protein11g
  • salt0.8g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped
  • 3 carrots, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 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
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 vegetable stock cube (check the label if you’re vegan)
  • 2 bay leaves
  • 1 tbsp brown sugar
  • ½ tbsp red wine vinegar

Method

  1. 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.

  2. 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 toppings

    Sweet & spicy
    Add diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds.

    Tex-Mex
    Stir 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 beans
    Stir 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 greens
    Stir in some spinach and top with a sliced boiled egg.

    Beans on toast
    Serve the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil.

    Italian-inspired
    Top with toasted croutons, chopped rosemary, lemon zest and parmesan.

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Comments, questions and tips

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Pinkstar355
16th Sep, 2019
4.05
Really delicious! I left it to simmer a little longer and added some ground coriander and chilli paste to make it more of a vegan chilli style. I also added mushrooms, as no meal is complete with them! I can definitely see making a big batch of this over winter and having it in place of soup or chilli.
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