Recipes | September 1, 2017 | By

Serves 4
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  1. Extra-virgin olive oil
  2. 1 large red onion, finely chopped
  3. 4 celery sticks, chopped
  4. 2 carrots, peeled and grated.
  5. 2 large cloves garlic, finely chopped
  6. 1 tsp paprika
  7. 1 tsp cumin seeds
  8. 1 tsp cayenne pepper
  9. 2 x 400g tins chopped tomatoes
  10. 2 large red peppers, chopped
  11. 1 tbsp tomato paste
  12. 1 tbsp sherry vinegar
  13. 1/4 cup red wine
  14. Freshly ground black pepper
  15. Himalayan salt
  16. 3 x 400g tinned beans, such as black, borlotti, kidney and butter beans
  17. 1 to 2 cups vegetable stock
  18. Lemon zest and juice, for serving
  19. Fresh coriander, for serving
  1. 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.
  2. Add the garlic and spices and a little more olive oil if necessary and sauté for a further five minutes.
  3. 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.
  4. Add the beans and add enough vegetable stock to cover nicely. Simmer for another hour over medium low heat, stirring occasionally.
  5. Test seasoning and adjust accordingly.
  6. Serve with a lemon wedge and a sprinkling of coriander.
  1. Recipe Credit: Amy Hopkins
  2. Photo Credit: Micky Hoyle
  3. You can add basmati rice to "veg" up this menu or if you’re feeding a crowd.
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