Provençale Bean Stew

Name: Provençale Bean Stew
Yield: Serves 8
Ingredients: 2 tablesp. (⅛ cup) virgin olive oil; 1–3 carrots; 8 ozs (225 g/4 cups) sliced onions; 2 ozs (55 g/⅓ cup) black olives; 1 teasp. chopped marjoram, thyme or basil; 1 tin of tomatoes, 14 ozs (397 g) or 1 lb (450 g) peeled, very ripe tomatoes, chopped; 2 tablesp. (scant ¼ cup) concentrated tomato purée; 1–3 onions; 12 ozs (340 g/2 cups) approx. dried haricot, kidney or black-eyed beans or a mixture of all three; 1–3 bouquet garni; 1 large red pepper, cored, seeded and sliced; salt, freshly ground pepper and sugar; 1 bouquet garni; 2 tablesp. chopped parsley; 2 cloves of garlic, crushed; 1 large green pepper, cored, seeded and sliced

Preparation info

Serves
8

Difficulty
Easy

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

This is a delicious rustic bean stew, cheap to make yet wonderfully filling and nutritious, and a particularly good dish for vegetarians. Do not add the salt to the beans until near the end of the cooking time, otherwise they seem to harden.

Ingredients

12 ozs (340 g/2 cups) approx. dried haricot, kidney or

Stew
Vegan
Gluten-free

Method

The day before cooking, pick over the beans, cover with plenty of cold water and leave overnight (soak each type of bean separately). Next day, drain the beans, place in a saucepan or saucepans and cover with fresh cold water. Add a chunk of carrot, a small onion and a bouquet garni to each pot. Bring to the boil, boil rapidly for 10 minutes, then cover and simmer until almost tender. The cooki