Smoky bean cassoulet-style stew with bread

Name: Smoky bean cassoulet-style stew with bread
Total time: 40 min
Yield: 4 servings
Cuisine: British & European
Ingredients: 2 × 400g tins butter beans; 1 × 400g tin red kidney beans; 150g brown onions; 200g carrots; ½ heads celery; 2 cloves garlic; 1 × 400g tin chopped tomatoes; 1 tsp (5g) smoked paprika; 1 tsp (3g) dried mixed herbs; 1 cube stock cubes; to serve sliced wholemeal bread

British & European40 mins£0.80 a portionVeganFreezes well

Ingredients

Serves 4

Butter beans2 × 400g tins
Red kidney beans1 × 400g tin
Brown onions150g
Carrots200g
Celery½ heads
Garlic2 cloves
Chopped tomatoes1 × 400g tin
Smoked paprikastore cupboard1 tsp (5g)
Dried mixed herbsstore cupboard1 tsp (3g)
Stock cubes1 cube
Sliced wholemeal breadto serve

Plus salt and pepper. About £3.22 for the amounts used.

Method

1
Chop 1 onion, 200g carrots and half a head of celery and fry in a little oil for 8 minutes. Add 2 crushed garlic cloves, 1 tsp smoked paprika and 1 tsp mixed herbs for 1 minute.
2
Add 1 tin chopped tomatoes, 2 drained tins butter beans, 1 drained tin kidney beans and 1 vegetable stock cube dissolved in 400ml boiling water.
3
Simmer for 20 minutes until thick. Season and serve with bread from the loaf.

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