Posted by Lisa UK July 99
Bean and Celery Stew
1 (15 to 16 oz.) can flageolet beans or haricot beans, drained
4 stalks celery with leaves, chopped
1 tin tomatoes chopped up
1 tbs. tomato puree
salt and pepper
1 big onion cut in half and then sliced into thick slices
1-2 cloves garlic, crushed (to taste)
olive oil for frying
1 vegetable stock cube
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 you can add a cubed potato if you want - it will still work out okay and it makes it more filling.
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.
Serve with loads of bread.
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.