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
Prep:15 mins
Makes 6 portions
1 tbsp olive oil1 large onion, finely chopped2 celery sticks, finely chopped3 carrots, finely chopped3 red peppers, sliced2 garlic cloves, crushed2 tbsp tomato purée400g can cannellini beans, rinsed and drained400g pinto beans, rinsed and drained400g borlotti beans, rinsed and drained2 x 400g cans chopped tomatoes1 vegetable stock cube (check the label if you’re vegan)2 bay leaves1 tbsp brown sugar½ tbsp red wine vinegar
STEP 1Heat 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 2Stir 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 toppingsSweet & 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.
