A hearty dish of beans and potatoes Inspired by this Rachel Roddy article.. We ate it with some crusty bread.
2 x 400g tins of beans. Borlotti, canellini, black eyed etc should all work fine.
2 x 400g tins of good quality peeled tomatoes. If you live somewhere hot then use fresh tomatoes if they are available. I live in England where the fresh tomatoes are generally expensive and not great quality.
tablespoon of tomato puree
500g potatoes, peeled and cut into 1cm chunks
a large carrot cut into 0.5cm cubes
150g celeriac, peeled and cut into 1cm chunks
a large onion finely chopped
3 large garlic cloves crushed or finely chopped
several sprigs of fresh thyme.
salt & pepper
chilli flakes – only if you like chilli and not too much even if you do
heaped teaspoon of vegetable bouillon
extra virgin olive oil
optional pecorino cheese
Pu the oven on to heat – about 180C
In a large pan (big enough to fit all the above ingredients) heat some vegetable oil and fry the onions for a few minutes until they start to soften. Add the carrot, celeriac and potatoes and give it all a good stir. Then add the garlic and fry for a couple of minutes. Now add the tomatoes (if you have whole tomatoes you can squish them up in the pan or chop them before adding), the puree, the thyme and bouillon, the chilli and some salt and pepper. You’ll probably need to add some water as it should be quite soupy. Bring it all to the boil, put a lid on and stick it in the oven for 45 minutes or so. You can now do the washing up or go for a short run or whatever else floats your boat.
Get it out of the oven and add some boiling water if its looking dry. When you are ready to serve check the seasoning and drizzle over some olive oil.
Add grated cheese when its served up if you like.
The next day for lunch I added about 200g of young spinach leaves to the leftovers and heated for 5-10 minutes until the spinach had wilted into the sauce and the beans and vegetables were heated through. Delicious.