This dish goes well with a lean steak or baked sweet potato, or
is hearty enough to enjoy on its own.
1 can beans such as borlotti, cannelloni or haricot (don’t use
baked beans), drained
1 tblspn olive oil
1 onion, diced
1-2 cloves garlic, crushed
2 small red chillies, finely chopped
1 celery stalk, finely sliced
1 small red capsicum, finely chopped
1 x 400g can crushed tomatoes
1 tblspn tomato paste
1 cup vegetable stock
1-2 bay leaves
Salt & pepper
1 tblspn chopped parsley
Shaved parmesan to serve
Heat the oil in a large saucepan over a medium heat and
gently fry the onion, garlic, chilli and celery until they
begin to soften. Add the capsicum, tomatoes, stock, bay
leaves and beans and bring to the boil. Season to taste with
salt and pepper.


Reduce heat and simmer for an hour, stirring occasionally.
If the beans get too dry, add more stock. Just before serving,
remove the bay leaves and stir in the parsley. Serve with
shavings of parmesan.



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