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–+ servings

Slow Simmered Beans in Rich Tomato Sauce

Print Recipe
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 brown onion (finely chopped)
  • 1 carrot (finely diced)
  • 1 green capsicum (finely diced)
  • 3 cloves garlic (about 1 tablespoon)
  • 2 teaspoons Vegeta (or vegetable stock powder)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon cracked pepper (or ¼ teaspoon black or white pepper)
  • 1 teaspoon dried Italian herbs
  • 1 cup passata
  • 400 grams tinned kidney beans (drained and rinsed)
  • 400 grams tinned bortlotti beans (drained and rinsed)
  • 400 grams tinned tomato
  • 2 cups water

Garnish

  • 1 tablespoon parsley, finely chopped
  • cracked pepper

Instructions
 

  • Heat oil in saucepan over medium heat.  Add onions and fry until glassy. Next add carrots and capsicum and continue to fry for about five minutes.  Stir in garlic, Vegeta, cumin, smoked paprika, salt, sugar, pepper and Italian herbs.  After a minute add passata, beans, tinned tomato and water. 
  • Cover and cook on slow simmer for 30 minutes.  After 30 minutes remove lid and continue to slow simmer for 30 minutes until sauce is reduced and thickened. 
  • Remove from heat and stir in parsley.
  • Serve hot with mash potato, topped with parsley and cracked pepper.
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