SMOKY CAPSICUM AND CANNELLINI BEAN STEW
This one tray wonder is super easy to pull together for a quick weeknight supper and there’s only one thing to wash up! Serve with crusty bread and a side salad.
Smoky capsicum and cannellini bean stew
- 2 tbsp Olive oil
- 450 g Capsicums, chopped into 1 inch chunks
- 1 Onion, chopped into 1 inch chunks (red or brown)
- 5 Garlic cloves, roughly chopped
- 1 Tin of chopped tomatoes
- 1 tsp Vegetable stock powder
- 1 tbsp Smoked Paprika
- 1 Tin Cannellini beans (drained and rinsed)
- Spring of rosemary, green leaves finely chopped
- Preheat the oven to 200c.
- Put 2 Tbsp of olive oil into a deep baking tray and add your chopped capsicum, onion and garlic. Stir thoroughly so the vegetables are coated in oil. Season with salt and pepper. Pop in the oven for 15 minutes.
- Remove the tray from the oven, the vegetables should be browned around the edges. Pour the tinned tomatoes onto the vegetables. Refill the tomato tin with boiling water, add stock powder and paprika, stir and pour into the tray. Add the cannellini beans and rosemary. Stir gently and return to the oven for 15 minutes.
- Remove from the oven, reduce oven temperature to 180c. Gently stir everything and return to the oven for 15 minutes.
- Take your lovely stew out of the oven, check the seasoning. Add more salt and pepper, if required. Scatter with some cheese / soft herbs (optional) and serve.
- If you’re a meat eater, add some sausages with the vegetables in step 2 and continue on with the rest of the recipe.
- Soft herbs are herbs with soft leaves and stems, like parsley, coriander, chives etc. They are usually added towards the end of cooking or after cooking, to retain their more delicate flavour. Hard herbs have a woody stem and tougher leaves, like rosemary, thyme and oregano. They can withstand higher temperatures and are usually added during the cooking process.
- If you don’t have cannellini beans, you can easily swap for chickpeas or other beans.
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