Three-bean and tomato stew

Serves 4

Preparation time: 5 min

Cooking time: 45 min

• 15 ml (1 T) oil

• 2 onions, chopped

• 3 cloves garlic, crushed

• 2 leeks, sliced into rings

• 250 ml (1 c) chopped celery

• 250 ml (1 c) chopped carrots

• 1 can (410 g) baby tomatoes in juice

• 80 ml (1∕3 c) red wine

• 1 ml (¼ t) smoked paprika (optional)

• 45 ml (3 T) chopped herbs such as parsley and chives

• salt and freshly ground black

• pepper

• 1 can (410 g) white beans, drained

• 1 can (410 g) red kidney beans, drained

• 1 can (420 g) baked beans

• fine white breadcrumbs

1 Preheat the oven to 180 °C.

2 Heat the oil in a pan and stirfry the onions, garlic and leeks for 10 minutes, or until softened. Add the celery and carrots.

3 Mix tomatoes, wine, paprika and herbs in a separate bowl. Season and add the mixture to the pan. Bring to the boil and cook until fragrant.

4 Add the beans and spoon mixture into a casserole dish. Cover and bake for 30 minutes or until fragrant. Remove the lid and sprinkle a thick layer of breadcrumbs over. Bake for another 10-15 minutes or until the crumb topping is golden. Serve hot.

#beans #tomato #stew