Method
- Place the canned tomatoes, coarsely chopped onion, garlic and flaked chilli in a large, heavy saucepan and bring to the boil.
- Add the leek, celery, runner beans and carrot, and cook for a further 10 minutes
- Add the beans, peppers and mushrooms, then stir in the tomato purée
- Stir thoroughly and simmer gently for 15 minutes
- Serve with rice or crusty bread and a dollop of an appropriate soft not-cheese if liked
Cooking Temperature: Medium/Low
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Cooking Time: 30 Minutes
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Serves: 4
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Keeps For: 5 days
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Tips and Comments
- If you are using dried beans remember they will need soaking and cooking before use so factor this in to your prep time...
- Canned beans are just as good if you are pressed for time but there's something satisfying about starting from scratch!
- See Not-Dairy for more on soft not-cheese!