Name: Bean stew with rice
Total time: 30 min
Ingredients: 450 g white rice; 2 tablespoon olive oil; 1 red onion (diced); 1 leek (sliced finely); 3 cloves garlic (diced); 2 carrots (chopped); 2 sticks celery (chopped); 1 capsicum (chopped); 400 g canned borlotti beans; 400 g canned kidney beans; 500 g passata; 250 ml vegetable stock (from a cube is fine); 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp brown sugar; 200 g frozen peas

Instructions

Heat the olive oil over medium to low heat in a large soup pot. Saute the onion and leek until soft. Do not let it brown. Add carrot, celery, garlic cloves and capsicum. Cook for 2 - 3 minutes further until fragrant.
Tip in the canned beans, passata, stock, herbs and sugar. Bring to the boil then simmer gently for 20 minutes.
Season stew and add peas for the remaining 5 minutes.
Meanwhile, rinse rice in a sieve to remove excess starch. Place rice into a medium sized saucepan and cover with 900mls of water. Bring to a boil, give it a quick stir then pop a lid on ad turn the heat as low as possible. Leave to cook undisturbed for 10 minutes. Check to see if all water has been absorbed (if not cook for a minute or two longer). Fluff with a fork and serve alongside stew.

Bean stew with rice

Ingredients

Instructions

Nutrition

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