Bean Stew

Servings: 4 std Servings

Ingredients

1 x 400g tin kidney beans

100g dry pinto beans (or 2 x 400g tins)

5 medium potatoes

300g mushroons

1 red pepper

1 butternut squash

1 onion

1 stock cube in 200ml boiling water

1 carton tomato passata* (we only used 1 not the 2 in the pic)

1 tsp oregano

1/2 tsp garlic granules

1 tsp cumin

1 tsp paprika

1 fresh chilli (or 1 tsp chilli flakes)

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Method

1. If using dried beans then they take quite some time to cook and should be done so according to the packet.

2. Start by peeling your potatoes and butternut squash and chopping into chunks. Put the potatoes into a saucepan with the squash and cook over medium-high heat for approx. 10-12 mins while preparing the rest of the ingredients.

3. Chop your onion, chilli, pepper and mushrooms. In a hot pan with some spray-oil or just 1 tsp of oil add onion and chilli first and cook for 1 min before adding mushrooms then pepper. You can add drops of water if the oil dries up, but don't leave unattended. They should take 5-8 mins over medium heat. Mix regularly.

4. In the saucepan with potatoes and squash, add all your beans (fully cooked) and allow to cook for 2 mins before checking the potatoes and squash are cooked. If fully cooked then you can drain them (you can save some of the water for the stock if you want).

5. Mix your stock cube with about 200ml of boiling water until dissolved and then add to the saucepan of potatoes etc.

6. Next add your tomato passata to the saucepan, followed by your cooked onions, chilli, mushrooms and pepper.

7. Finally add your spices and herbs and turn the hob to a low heat and allow to simmer for 5-10 minutes before serving.

8. Serve and Enjoy!!!