Provençale Bean Stew

Name: Provençale Bean Stew
Yield: serves 8
Ingredients: 340 g approx. dried haricot, kidney or black-eyed beans or a mixture of all three; salt; 1–3 bouquet garni; 1–3 onions; 1–3 carrots; 2–2½ tablespoons virgin olive oil; 225 g sliced onions; 1 large red pepper, cored, seeded and sliced; 1 large green pepper, cored, seeded and sliced; 2 cloves garlic, crushed; 1 × 400 g tin of tomatoes or 450 g peeled, very ripe; tomatoes, chopped; 2–3 tablespoons concentrated tomato purée; 1 teaspoon chopped marjoram, thyme or basil; 1 bouquet garni; freshly ground pepper; pinch of sugar; 55 g black olives; 2 tablespoons chopped parsley

Preparation info

serves
8

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

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

340 g approx. dried haricot, kidney or black-eyed beans or a mixture of all three
1–3 carrots
1–3 <

Side dish
Supper
Stew
Gluten-free
Vegan

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 (cook each type of bean separately) 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 s