This 30-minute meal is made with mainly cupboard essentials but packs a punch in the flavour department. Beans are inexpensive, filling and also a prebiotic which means they feed the ‘good bacteria’ in your gut, encouraging a healthy microbiome.
Herbs transform this dish which can be served with jacket potatoes for ultimate comfort food or your choice of wholegrain side…
This recipe also makes enough for you to reheat for lunch the next day. Enjoy! x
Herby, tri-bean stew
Prep time
Cook time
Total time
Author: Radianthealthnt
Serves: 6
Ingredients
- Red onion, peeled and finely chopped
- 4 cloves of garlic, peeled and crushed
- 1.5/2 cans of Chopped tomatoes (depending on how tomatoey you like it!)
- 3 cans of different beans (I used butter beans, black and kidney beans)
- 1 teaspoon oregano
- 1 bag of bouquet garni
- 250ml Vegetable stock (I used bouillion)
- Fresh herbs from your garden (Thyme, Rosemary and Basil)
- 100g sundried tomatoes, drained with any excess olive oil removed and roughly chopped
Instructions
- Fry the onion in some oil over a medium heat until soft, add the crushed garlic for an extra minute but do not allow to burn
- Add the chopped tomatoes and mix together with the onion and garlic
- Drain the beans and rinse them before adding them to the mix
- Add the vegetable stock and mix again
- Add the oregano, bouquet garni and fresh herbs (excluding the basil) and cook uncovered for 15 minutes, checking that the beans are submerged in the juice, add a little more stock if needed
- Turn the heat right down to a simmer and add the sundried tomatoes, cooking for a few minutes
- Add freshly chopped basil & feta if desired
- Serve with jacket potatoes or rice
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