tomato, rosemary and bean stew

How to make tomato, rosemary and bean stew recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
3 tablespoons olive oil
1 large red onion, sliced
2 teaspoons garlic purée
2 tablespoons chopped rosemary leaves
2 x 400 g (13 oz) cans cannellini beans, rinsed and drained
500 g (1 lb) jar tomato pasta sauce
wholemeal crusty bread, to serve

Method:
Heat the oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring occasionally, for 2 minutes. Add the garlic purée and rosemary and cook, stirring constantly, for 30 seconds.

Add the beans and tomato sauce and bring to the boil. Reduce the heat, cover and simmer for 6–7 minutes until piping hot.

Serve with fresh wholemeal bread for mopping up the juices.

For haricot bean cassoulet, heat 3 tablespoons olive oil in a large, heavy-based frying pan and cook 1 small chopped onion, 2 peeled and diced carrots and 1 tablespoon chopped rosemary leaves over a medium heat, stirring occasionally, for 3–4 minutes until softened. Add 2 x 400 g (13 oz) cans haricot beans, rinsed and drained, with 600 ml (1 pint) vegetable stock and bring to the boil.

Simmer briskly, uncovered, for 10 minutes until piping hot, then place a third of the beans into a food processor and whizz until smooth. Return the puréed beans to the pan, stir to combine and heat through. Season to taste, then serve with crusty bread. Total cooking time 20 minutes.

tomato, rosemary and bean stew