Saturday, November 20, 2010

Bean and Capsicum Stew


Ingredients
Serves 2-3


200g cannellini beans boiled
2 tbsp vegetable oil
1 onion chopped
1 tbsp minced garlic and ginger
½ of each red, yellow and green capsicum thinly sliced
1 celery, chopped
200g can tomatoes roughly chopped
2 tbsp tomato puree
1 vegetable soup cube
50g pitted black olives, roughly chopped
1 tbsp brown sugar


Method


Heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add tomatoes, tomato puree, soup cube and sugar stir well for 2 more minutes.


Add capsicum, celery and one bowl of water, bring to boil for 5 minutes.


Once soup starts simmering stir cannellini beans, season with salt and pepper. Turn off heat and add black olives.


Serve with crusty bread.

7 comments:

  1. I love cannelini beans. They are so tender and creamy. Lovely dish!

    ReplyDelete
  2. Hi thanks for the friends add on foodbuzz. I really like your recipes, they're similar to the kind of meals I like to prepare.

    This recipe looks really tasty :)

    ReplyDelete
  3. Hi Emma, Nice to meet you. I'm glad you like recipes in this blog. Tnx

    ReplyDelete
  4. Hi thanks for the friends add on foodbuzz. I really like your recipes, they're similar to the kind of meals I like to prepare.

    This recipe looks really tasty :)

    ReplyDelete
  5. I love cannelini beans. They are so tender and creamy. Lovely dish!

    ReplyDelete

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