Tomato, pepper & bean one pot

Tomato, pepper & bean one pot

Easy make ahead recipe to cook up on a quiet weekend, any leftovers will freeze well.

Cooking Method

  • Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
  • Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar.
  • Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft.
  • Leave to cool before storing in transportable containers.
  • Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight.

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