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Recipes | September 1, 2017 | By


Servings 4


  • Extra-virgin olive oil
  • 1 large red onion (finely chopped)
  • 4 celery sticks (chopped)
  • 2 carrots (peeled and grated.)
  • 2 large cloves garlic (finely chopped)
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp cayenne pepper
  • 2 x 400g tins chopped tomatoes
  • 2 large red peppers (chopped)
  • 1 tbsp tomato paste
  • 1 tbsp sherry vinegar
  • 1/4 cup red wine
  • Freshly ground black pepper
  • Himalayan salt
  • 3 x 400g tinned beans (such as black, borlotti, kidney and butter beans)
  • 1 to 2 cups vegetable stock
  • Lemon zest and juice (for serving)
  • Fresh coriander (for serving)


  • Place some olive oil in a large saucepan or pot over medium heat. Sauté the red onion, celery and carrots until soft, about 8 to 10 minutes.
  • Add the garlic and spices and a little more olive oil if necessary and sauté for a further five minutes.
  • Add the chopped tomatoes, red peppers, tomato paste, vinegar and red wine and bring to a boil, then turn down the heat and cook for an hour, stirring occasionally.
  • Add the beans and add enough vegetable stock to cover nicely. Simmer for another hour over medium low heat, stirring occasionally.
  • Test seasoning and adjust accordingly.
  • Serve with a lemon wedge and a sprinkling of coriander.


Recipe Credit: Amy Hopkins
Photo Credit: Micky Hoyle
You can add basmati rice to "veg" up this menu or if you’re feeding a crowd.