Name: Pantry Bean and Tomato Stew with Baked Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Makes 2 adult or 4 child portions
Ingredients: ½ can (15-oz.) chickpeas or navy, borlotti, kidney, mixed or butter beans, drained, or even baked beans, with their sauce rinsed off; ½ white or red onion, sliced; ½ cup white wine, red wine, sherry or beer (depending on what’s open); 1 garlic clove, crushed; 1 tablespoon olive oil; 2 potatoes; a pinch dried chili flakes or cayenne pepper; sea salt and freshly ground black pepper; 1 handful ripe or green olives, pitted; 2 tablespoons butter, to serve; 1 can (15-oz.) crushed tomatoes; 1 bottled or canned roasted red bell pepper, sliced

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
25 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

This is a lifesaver for those times when you can’t be bothered to make much of an effort or you think you are out of provisions. When that happens, check your cupboards and refrigerator and you might be surprised. These are just suggestions for what you can do, but generally if you have onions, oil, beans and tomatoes as a base, you can add an array of ingredients depending on what you find. This is perfect for two adults served with baked potatoes, or on its own makes a hearty meal for one