2 tbs olive oil 1 onion, chopped
2 celery stalks, sliced 2 garlic cloves, thinly sliced
2 bacon rashers, cut into thin matchsticks 2 tbs tomato paste
2 King Edward potatoes, peeled, chopped 400g can chopped tomatoes
2 cups (500ml) vegetable stock 1 tsp caster sugar
400g can mixed beans, rinsed, drained 400g can kidney beans, rinsed, drained
Flat-leaf parsley leaves, to serve
Step 1: Heat oil in a large saucepan over medium heat. Cook onion, celery, garlic and bacon, stirring, for 6-8 minutes until onion is soft and bacon is crisp. Stir in paste and cook for 1 minute. Add potato, chopped tomato, stock and sugar, season, then simmer for 10 minutes or until potatoes are tender and the sauce is slightly thickened. Add beans and simmer for 3-5 minutes or until heated through.
Step 2: Divide stew among bowls, top with parsley leaves and serve. Or divide into portions and freeze.
Recipe from Nutritionist, Emma Brown. BBB Nutrition.