Deliciously Ella’s three bean stew recipe

Ingredients

Large glug of olive oil
2 celery sticks, finely chopped
1 medium onion, finely chopped (optional)
salt and pepper
4 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped
400g can of chopped tomatoes
4 tablespoons tomato purée
2 red peppers, finely chopped
400g can each of butter beans, black beans and cannellini beans, drained and rinsed
large handful of fresh coriander

Method

• Heat the oil in a large saucepan over a medium heat. Add the celery and onion (if using) with lots of salt and pepper, then stir. Cook until the celery is turning translucent, then add the garlic and chillies and cook for a minute, stirring so that nothing catches.
• Add the canned tomatoes, tomato purée, red peppers and 350ml of water and let it bubble for about 30 minutes, stirring to break down the tomatoes now and then, until the sauce is starting to reduce and the peppers are soft.Once you’re ready to eat, add the beans. They’ll need about 10 minutes. When they’ve had that, turn the heat off and let cool slightly.
• Serve in bowls with some Mango Salsa mixed through each serving, topped with a sprinkling of coriander.