Home
Recipes
Tomato, pepper & bean one pot

Tomato, pepper & bean one pot with our sweet & spicy topping

Tomato, pepper & bean one pot

Name: Tomato, pepper & bean one pot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes 6 portions
Ingredients: 1 tbsp olive oil; 1 large onion finely chopped; 2 celery sticks finely chopped; 3 carrots finely chopped; 3 red peppers sliced; 2 garlic cloves crushed; 2 tbsp tomato purée; 400g can cannellini beans rinsed and drained; 400g pinto beans rinsed and drained; 400g borlotti beans rinsed and drained; 2 x 400g cans chopped tomatoes; 1 vegetable stock cube (check the label if you’re vegan); 2 bay leaves; 1 tbsp brown sugar; ½ tbsp red wine vinegar

Anna Glover

Save recipe

Makes 6 portions

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.7 out of 5.62 ratingsRate

loading...

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Healthy

High-protein

Low calorie

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lunchbox snacks

A star rating of 4.6 out of 5.17 ratings

Lunchbox mains

A star rating of 3.8 out of 5.8 ratings

Lunchbox pasta salad

A star rating of 3.8 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 large onion

finely chopped
2 celery sticks

finely chopped
3 carrots

finely chopped
3 red peppers

sliced
2 garlic cloves

crushed
2 tbsp tomato purée
400g can cannellini beans

rinsed and drained
400g pinto beans

rinsed and drained
400g borlotti beans

rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube

(check the label if you’re vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal236

low
fat3g

low
saturates1g

low
carbs35g
sugars18g
fibre11g
protein11g

high
salt0.8g

low

Method

step 1

Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
step 2

Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight.

Choose your toppings

Sweet & spicy
Add diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds.
Tex-Mex
Stir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander.
Smoky BBQ beans
Stir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs.
Added greens
Stir in some spinach and top with a sliced boiled egg.
Beans on toast
Serve the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil.
Italian-inspired
Top with toasted croutons, chopped rosemary, lemon zest and parmesan.

Recipe from Good Food magazine, May 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.62 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now