Vegetable And Bean Stew Recipe
Easy, warming vegetarian casserole for when you need something nutritious and filling
Equipment
- Large casserole or slow cooker
Ingredients
- 1 onion peeled and chopped
- 2 garlic cloves peeled and sliced
- 1 400g can kidney beans drained and washed
- 1 400g tin butter beans or chick peas, drained and washed
- 1 litre vegetable stock
- 1 400g tin chopped tomatoes
- 1 tablespoon tomato purée
- 2 teaspoons mixed dried herbs
- 1 sweet potato peeled and chopped
- 1 small squash or swede peeled and chopped
- 2 medium carrots peeled and chopped
- 1 medium courgette sliced
- 2 teaspoons paprika
- pinches to taste salt and pepper
Instructions
Slow Cooker
- Put all the ingredients in a slow cooker and stir well
- Cook in a slow cooker on high for 2 hours then on low for 5-6 hours
In the Oven
- Put all the ingredients in a casserole and stir
- Cook in the oven at 180 degrees C for 2-3 hours.