Thursday, 29 October 2009
Provencal bean stew (4 colours)
Dried pinto beans (soaked overnight in water to cover) - 350g
Olive oil - 2 tbsp
Onions - 2, sliced
Garlic cloves - 2, finely chopped
Red pepper - 1, deseeded and sliced
Yellow pepper - 1, deseeded and sliced
Chopped tomatoes - 2 400g tins
Tomato puree - 2 tbsp
Fresh basil - 1 tbsp, torn
Fresh thyme - 2 tsp, chopped
Fresh rosemary - 2 tsp, chopped
1) Drain the beans. Place in a large saucepan, add enough cold water and bring to the boil. Reduce the heat, cover and simmer for 1 and a half hours. Drain, reserving 300 ml of the liquid. (I found that I had to add more water to the pan about 45 minutes in to stop the beans drying out).
2) Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring frequently for 5 minutes. Add the garlic and peppers and cook for 10 minutes.
3) Add the tomatoes and their can juices, the tomato puree, the reserved liquid, herbs, bay leaf and beans. Cover and simmer for 45 minutes. At this point you can add some black olives if you like and cook for another 5 minutes. (Serves 4).