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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