Posted by Lisa UK July 99
Bean and Celery Stew
4 stalks celery with leaves chopped
1 big onion cut in half and then sliced into thick slices
olive oil for frying
1-2 cloves garlic, crushed (to taste)
1 can flageolet beans or haricot beans, drained
1 tin tomatoes chopped up
1 tbs tomato puree
salt and pepper
1 vegetable stock cube
1 finely diced potato
Dash of dried oregano or mixed herbs
Put the celery leaves to one side.
Fry the onion and the celery in the olive oil over a medium heat until
the onion starts to go translucent.
Add the garlic and fry for a few more minutes.
Chuck in the beans and the tomatoes and the tomato puree mix it all well.
Add in the vegetable cube and a little bit of water if you want a more soupy texture.
At this point add a cubed potato
Add in your salt and pepper towards the end.
If it looks weak, which it can sometimes, add in a bit more tomato puree.
At the end, put in the chopped celery leaves and sprinkle in a bit of
dried oregano or mixed herbs and simmer for 10 more minutes.
OPTIONS:
You can also add pasta or rice instead of the potato. You’ll need to
add a bit more liquid though - unless you like it like a rice stew.
You can also change it by using kidney beans or butter beans and putting
in carrot too. If you add carrot, sautee that in with the onions first.