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

Tomato, pepper & bean one pot

Rating: 5 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegan
Nutrition: Per serving
low inkcal236
low infat3g



  • STEP 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.

  • STEP 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. 
    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. 
    Top with toasted croutons, chopped rosemary, lemon zest and parmesan.

Goes well with

Recipe from Good Food magazine, May 2019

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Rating: 5 out of 5.24 ratings

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