CREAMY THREE BEAN STEW
Author: Becca @ Amuse Your BouchePrep time
Cook time
Total time
Recipe type: Main meal
Yield: Serves 3-4
INGREDIENTS
- 1 tbsp oil
- 1 onion, sliced or diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 medium courgette (zucchini), diced
- 4 medium mushrooms, diced
- 400g tin cannellini beans, drained (240g, or ~ 1¼ cups, when drained)
- 400g tin black beans, drained (240g, or ~ 1¼ cups, when drained)
- 400g tin kidney beans, drained (240g, or ~ 1¼ cups, when drained)
- 400g (~ 1⅓ cups) tinned tomatoes
- 400g tin cream of tomato soup (~ 1⅓ cups)
- 150ml (~ ½ cup) water
- 1 vegetable stock cube, crumbled
- 1 tsp dried oregano
- Salt
- Black pepper
- Small bunch fresh parsley, chopped
- 3 tbsp creme fraiche (I used half fat) or cream cheese
INSTRUCTIONS
- Heat 1 tbsp oil in a large saucepan, and add the diced onion and carrot. Cook over a medium heat for a few minutes, stirring regularly, until the onion has softened slightly. Add the garlic, courgette and mushrooms, and cook for a further 5 minutes, until the vegetables are fairly soft.
- Add the three tins of beans, tin of tomatoes, tomato soup, water and crumbled stock cube. Also add the oregano, and season to taste. Bring to a simmer. and cook for around 20-30 minutes, stirring occasionally, until the liquid has reduced to produce a thick sauce. Add the parsley and creme fraiche, mix to combine, and serve warm.
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