Red kidney bean stew
Serves 4 – 6
1 tbsp extra virgin olive oil
1 large onion, sliced
1 large red pepper, de-seeded and chopped
2 leeks or medium courgettes, sliced
2 celery sticks, sliced
175g mushrooms, washed and sliced finely
1 can of chopped tomatoes or four chopped fresh tomatoes
1 can of red kidney beans, rinsed and drained
½ tsp paprika
Seasoning to taste
Heat oil in large pan, and add onion, red pepper, carrots, leeks or courgettes and celery.
Cook together gently for 10 minutes, covered, then add mushrooms, tomatoes, kidney beans and seasonings.
Continue to cook gently, covered, for a further 10 – 15 minutes. Check seasoning and serve.
This stew freezes well and once thawed can be quickly reheated. Alternatively, any leftovers can be combined with cooled cooked pasta such as fusilli or penne, together with chopped feta cheese, to make an interesting salad.
Legendary vegetarian cookery writer Rose Elliot had the first edition of her classic book (left) published in 1985. A new edition, with amendments and additions, came out in 2010.