Wednesday, June 18, 2008

Bean And Celery Stew

Bean And Celery Stew
serves 4

1 onion, thickly sliced
4 celery sticks, chopped
1 tablespoon olive oil
2 garlic cloves, crushed
400g/14oz canned cooked haricot beans, drained
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
1 vegetable stock cube
salt and freshly ground
black pepper

• Sweat the onion and the celery in the oil in a large flameproof casserole dish over a medium heat until the onion is soft and starting to caramelize. Add the garlic and fry for a few more minutes.
• Add the beans, tomatoes and the tomato purée, and mix well.
• Season with salt and pepper, then crumble in the stock cube. Simmer for a further 10 minutes, then serve immediately.

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