Recipe courtesy of Woman’s Own from many years ago!
Serves : 4
Prep time : 10 minutes; Cook time : 45 minutes
1 tblsp vegetable oil
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
2 celery sticks, washed and sliced
2oz (50g) plain flour
1 tblsp tomato puree
½ pint (300ml) vegetable stock
500g carton sieved tomatoes
1 green chilli pepper, sliced
1 tsp chilli powder
400g can mixed beans in salted water, drained
420g can red kidney beans in salted water, drained
420g can butter beans in salted water, drained
400g can chopped tomatoes
Salt and ground black pepper
Step One : Preheat the oven to Gas 4/350oF/180oC. Heat the oil in a flameproof casserole dish and add the onion, garlic and celery. Sauté for 3 minutes, or until softened.
Step Two : Stir in the flour and tomato puree and cook for a further 1 minute.
Step Three : Add vegetable stock, sieved tomatoes, sliced chilli pepper, chilli powder, beans and the chopped canned tomatoes.
Step Four : Season well with salt and ground black pepper, then cover and cook in the oven for 40 mins. Serve.