tuscan bean stew

Tuscan bean and vegetable stew

Category: Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 1 hour 15 minutes


2 tsp olive or rapeseed oil

4-6 shallots, sliced

1 small red pepper, deseeded and chopped

1 clove garlic, crushed (optional)

2 small carrots, sliced

1 stick celery, chopped

227g (8oz) can chopped tomatoes in rich natural juice

150ml (1/4 pint) homemade or reduced-salt vegetable stock

5 tbsp medium-dry cider (or extra vegetable stock)

1 tbsp tomato puree

1 tsp dried Italian herb seasoning

Freshly-ground black pepper, to taste

420g (15oz) can butter beans in water, drained and rinsed

85g (3oz) French beans, trimmed and cut into short lengths

  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Heat olive oil in a flameproof, ovenproof casserole dish. Add shallots, red pepper, garlic (if using), carrots and celery; cook over a medium heat for 5 minutes, stirring occasionally.
  3. Stir in tomatoes, stock, cider, tomato puree, herb seasoning and black pepper; bring to the boil. Cover, transfer casserole to oven and bake for 45 minutes.
  4. Remove from oven; stir in butter beans and green beans. Re-cover; return to oven and bake for a further 30 minutes or until vegetables are tender.

Cook's tips

  • Try using other canned beans, such as cannellini beans, borlotti beans or chickpeas.
  • Substitute hot chilli powder for the dried herb seasoning.
  • Serve with mashed potatoes, crushed new potatoes or cooked brown rice.

Nutritional information

Tuscan Bean Veg Stew