I love winter. I get to wear my favourite clothes, do whatever I want without slapping sunscreen on every five minutes, and eat hot food without feeling like I'm suffocating. I also love cooking dishes in one pot - especially useful when all you want to do is crawl onto your couch and live under your blanket next to the heater. In an effort to savour the dregs of our winter (and also to eat more vegetarian meals), I made a dish that is hearty, filling, and steaming hot.
Four Bean Stew
1 onion, finely diced
4 cloves of garlic, crushed
2 teaspoons turmeric
1 teaspoon chili flakes (optional)
1 teaspoon cumin
1 teaspoon coriander
2 carrots, peeled and diced (approx. 1cm)
1 capsicum, de-seeded and cut into 1cm pieces
3 stalks of celery, cut into 1cm slices
2 x 400g cans of beans (I used mixed beans that included butter beans, chickpeas, red kidney beans and cannellini beans)
700 mL bottle of passata (tomato cooking sauce)
4 tablespoons olive oil
1. Heat oil in a large saucepan over medium heat, and stir in onion and garlic. Cook for approx. 2 minutes, or until onion is translucent. Add spices (the spices soak up the oil pretty fast, so try to add them all in at the same time) and stir.
2. Add celery, carrot and capsicum and cook for approx. 5 minutes, or until vegetables are soft, stirring occasionally.
3. Add passata sauce, and let simmer on a low heat for about 10 - 15 minutes, until sauce thickens.
4. Add drained, canned beans and cook for about 5 minutes, or until warmed through. Serves 4 - 6 people.
This stew is really versatile, and can be served with crusty bread, mashed potato or can be used as a topping for nachos. However you eat it, you won't regret it!