Spanish Tomato and Bean Stew
preparation time:
10 minutes
cooking time:
15 Minutes
serves
4
difficulty:
a little tricky
Kitchen tools needed for this recipe
Large frying pan
Wooden spoon or spatula
Chopping boards
Knives
Plate or bowl for serving
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 red pepper, chopped
- 1 courgette, chopped
- 1 tin chopped tomatoes (400 g)
- 1 tin mixed beans (or kidney beans), drained
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Black pepper (optional)
Optional:
- Small handful spinach or parsley to finish
- The stew can be served on rice or with potato!
Chef's Tip
Always wash your hands very well before cooking or baking.
Method
1. Heat the pan
Put the pan on the hob and add the oil.
Turn the heat to medium.
2. Cook the vegetables
Add the onion and stir for 2 minutes.
Add the pepper and courgette.
Cook for another 3 minutes, stirring slowly.
3. Add the spices
Sprinkle in the smoked paprika and oregano.
Stir so all the vegetables are coated.
4. Add tomatoes and beans
Pour in the chopped tomatoes.
Add the drained beans.
Stir everything together.
5. Let it cook and thicken
Keep the stew gently bubbling for 8–10 minutes.
Stir every minute so it doesn’t stick.
Watch how the sauce gets thicker — this is called reducing.
6. Finish and serve
Turn off the heat.
Add spinach or parsley if using.
Serve warm and share.
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