Mixed bean tomato stew
A big, thrifty pot of mixed beans in a rich tomato base with peppers — freezes cleanly and reheats into many meals.
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- Prep
- 12 min
- Cook
- 28 min
- Serves
- 6 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
- Cannellini beans250 g
- Kidney beans250 g
- Chickpeas250 g
- Tomato350 g
- Bell pepper180 g
- Onion160 g
- Olive oil30 g
Method
- 1
Soften the onion and pepper in the oil with paprika and oregano.
- 2
Add the grated tomato and cook down until rich, about 10 minutes.
- 3
Stir in all the beans with a little water and simmer 15 minutes.
- 4
Season generously and adjust the thickness with water.
- 5
Cool and freeze in portions.