Cannellini bean and pea stew

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

1. Heat the oil in a large saucepan or casserole over a heat and add the onion, celery and red pepper.

2. Season well with salt and pepper and fry for around 7 minutes.

3. Add the garlic, paprika and herbs and stir for another 2 minutes.

   1. Or more if needed.

4. Measure out 600ml hot water in a jug and crumble in the stock cube.

5. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée.

6. Bring to a gentle simmer for 5 minutes.

7. Add the peas and simmer over a low heat for another 5 minutes.

8. 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