Provençal bean stew

A hearty traditional French recipe, using pulses instead of meat. You can use dried haricot beans, but these need to be soaked overnight, then boiled rapidly for 10 minutes and simmered for 1¼ hours (the following is the quick version!).

Preparation time:10 minutes

Serves:1 - 2

Cooking time:30 - 40 minutes

  • Ingredients
    • 400g tin of haricot beans (plain, rather than in sauce)
    • 2 onions, sliced
    • 1 red pepper, de-seeded and sliced
    • 2 cloves garlic, crushed
    • 400g tin chopped tomatoes
    • 2 tbsp tomato purée
    • 1 tsp chopped or dried marjoram
    • 1 bouquet garni or 1 tsp mixed herbs
    • 2 tbsp olive oil
    • Up to half a pint of vegetable stock
    • Salt and pepper
  • Method
    1. Fry the onions until soft.
    2. Add the tinned tomatoes with their juice, plus the other ingredients and a little additional stock.
    3. Simmer until all the ingredients are soft and tender.
    4. The stew may be easy enough to eat once cooked, but if you find the beans too husky, mash or blend until smooth.