Ingredients

1 tbsp olive oil

1 large onion, finely chopped

2 celery sticks, finely chopped

3 carrots, finely chopped

3 red peppers, sliced

2 garlic cloves, crushed

2 tbsp tomato purée

400g can cannellini beans, rinsed and drained

400g can pinto beans, rinsed and drained

400g can borlotti beans, rinsed and drained

2 x 400g cans chopped tomatoes

1 vegetable stock cube (check the label if you’re vegan)

2 bay leaves

1 tbsp brown sugar

½ tbsp red wine vinegar

Instructions

Step 1: Heat the olive oil in a large pan or casserole over medium heat. Fry the onion, celery, and carrots for about 10 minutes until they are soft and golden.

Step 2: Add the sliced red peppers and cook for another 5 minutes until they start to soften.

Step 3: Stir in the crushed garlic and cook for 1 minute, then add the tomato purée along with all the rinsed and drained beans and chopped tomatoes.

Step 4: Use a splash of water to swirl out the tomato cans and add this liquid to the pan. Add the vegetable stock cube, bay leaves, brown sugar, and red wine vinegar. Season with salt and pepper.

Step 5: Bring to a simmer and cook uncovered for 25 minutes, until the sauce has reduced and thickened, coating the beans and the peppers are soft.

Step 6: Remove from heat and allow to cool before transferring to containers for storage or serving.

Tips & Variations

Add diced dried apricots and 1 tbsp harissa for a sweet and spicy twist, topped with yogurt mixed with harissa and toasted flaked almonds.

For a Tex-Mex flavor, stir in ½ to 1 tbsp chipotle paste and shredded leftover roast chicken. Top with diced avocado, grated cheddar, and fresh coriander.

Try smoky BBQ beans by adding 1 tbsp smoky BBQ sauce, crumbled crispy bacon, a dollop of soured cream or yogurt, and chopped herbs.

Incorporate some spinach for added greens and top with sliced boiled eggs for extra protein.

Serve the beans on toast or bread, with a dash of Tabasco or chili flakes, crumbled feta, and a drizzle of olive oil.

For an Italian touch, top with toasted croutons, chopped rosemary, lemon zest, and parmesan cheese.

FAQs

Can I use different types of beans?

Yes, you can swap the beans for any variety you prefer or have on hand, such as kidney beans, chickpeas, or black beans. Just make sure they are cooked or canned and rinsed.

Is this recipe vegan-friendly?

Yes, this recipe is vegan as long as you use a vegetable stock cube that doesn’t contain animal products. It’s naturally plant-based and packed with wholesome ingredients.