Bean & celery stew
serves 4
ingredients
1 onion, thickly sliced
4 celery sticks, chopped
1 tablespoon olive oil
2 garlic cloves, crushed
400g/14oz canned cooked
haricot beans, drained
400g/14oz canned chopped
plum tomatoes
1 tablespoon tomato purée
1 vegetable stock cube
salt and freshly ground
black pepper
• Sweat the onion and the celery in
the oil in a large flameproof
casserole dish over a medium heat
until the onion is soft and starting
to caramelize. Add the garlic and
fry for a few more minutes.
• Add the beans, tomatoes and the
tomato purée, and mix well.
• Season with salt and pepper, then
crumble in the stock cube. Simmer
for a further 10 minutes, then
serve immediately.
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