
This is made possible by BBC Foods!
Ingredients
- 2 tbsp olive oil, plus extra to garnish
- 200g/7oz red onion, finely diced
- 200g/7oz celery, finely diced and leaves reserved for garnish
- 200g/7oz red pepper, finely diced
- 3 garlic cloves, grated
- 2 tsp paprika
- 2 tsp dried mixed herbs
- 1 vegetable stock cube
- 1 tbsp cornflour or plain flour
- 400g tin cannellini beans, drained and rinsed
- 2 tbsp tomato purée
- 300g/10½oz frozen peas
- salt and freshly ground black pepper
Method
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Heat the oil in a large saucepan or casserole over a heat and add the onion, celery and red pepper.
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Season well with salt and pepper and fry for around 7 minutes.
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Add the garlic, paprika and herbs and stir for another 2 minutes.
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Or more if needed.
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Measure out 600ml hot water in a jug and crumble in the stock cube.
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Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée.
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Bring to a gentle simmer for 5 minutes.
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Add the peas and simmer over a low heat for another 5 minutes.
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Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.
Banner and Image Credit: BBC