Description
A hearty and flavorful one-pot dish combining tomatoes, peppers, and a mix of beans simmered to perfection in a rich, savory sauce. This versatile recipe is perfect for a wholesome vegetarian meal and can be customized with various toppings to suit different tastes.
Ingredients
Scale
Main 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 pinto beans, rinsed and drained
- 400g 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
- Heat the oil and sauté aromatics: Heat the olive oil in a large pan or casserole over medium heat. Add finely chopped onion, celery, and carrots, and fry for 10 minutes until softened and golden.
- Add peppers: Add the sliced red peppers to the pan and cook for an additional 5 minutes, allowing them to soften.
- Add garlic and tomato purée: Stir in the crushed garlic cloves and cook for one minute, then add the tomato purée and blend it evenly through the mixture.
- Combine beans and tomatoes: Add all the rinsed and drained beans (cannellini, pinto, and borlotti) and chopped tomatoes to the pan. Swirl the tomato cans with a splash of water to get all the tomato goodness, and pour into the pan as well.
- Add flavorings: Crumble in the vegetable stock cube, add bay leaves, brown sugar, and red wine vinegar. Season with salt and pepper to taste.
- Simmer the mixture: Leave the pan uncovered and simmer gently for 25 minutes, stirring occasionally, until the sauce reduces and thickens, coating the beans and peppers and the peppers are tender.
- Cool and store: Remove from heat and allow the dish to cool before transferring to transportable containers. Store in the fridge for 3-4 days or freeze in portions and defrost overnight in the fridge.
- Optional toppings: Choose from sweet & spicy apricots and harissa with toasted almonds; Tex-Mex style with chipotle paste, roast chicken, avocado, cheddar, and coriander; smoky BBQ beans with bacon and soured cream; fresh greens and boiled egg; beans on toast with feta and chili; or Italian-inspired with croutons, rosemary, lemon zest, and parmesan.
Notes
- This recipe is vegetarian and can be made vegan by ensuring the stock cube is vegan-friendly.
- The dish keeps well refrigerated for up to 4 days or can be frozen for longer storage.
- For added variety, incorporate different toppings to suit your taste preferences.
- Adjust seasoning as needed towards the end of cooking to balance flavors.
- Use a large heavy-based pan or casserole to ensure even cooking and prevent burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International, with Mediterranean and Tex-Mex influences
Keywords: one pot, tomato, peppers, beans, vegetarian, easy recipe, healthy meal, stovetop cooking, vegan adaptable, comfort food
