CREAMY THREE BEAN STEW

CREAMY THREE BEAN STEW

Author: Becca @ Amuse Your BouchePrep time

20 mins

Cook time

30 mins

Total time

50 mins

 

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

1. 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.
2. 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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