Name: Capsicum and Bean Stew
Yield: Serves 4–6
Ingredients: 1 red capsicum (pepper), cut into large cubes; 2 tablespoons tomato paste (concentrated purée); 2 × 400 g (14 oz) tins chopped tomatoes; 2 tablespoons chopped basil; 1–2 teaspoons soft brown sugar; 115 g (4 oz/¾ cup) pitted kalamata olives; 500 ml (17 fl oz/2 cups) vegetable stock; 2 tablespoons olive oil; 2 large garlic cloves, crushed; 1 red onion, halved and cut into thin wedges; 1 green capsicum (pepper), cut into large cubes; 200 g (7 oz/1 cup) dried haricot beans (see Note)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

200 g (7 oz/1 cup) dried haricot beans (see Note)
2

Method

Put the beans in a large bowl, cover with cold water and soak overnight. Rinse well, then transfer to a saucepan, cover with cold water, bring to the boil and simmer for 45 minutes, or until just tender. Drain and set aside.
Heat the oil in a large saucepan. Cook the garlic and onion over medium heat for 2–3 minutes, or until the onion is soft.

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Capsicum and Bean Stew

Ingredients

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