Posted by Lisa UK July 99
Bean and Celery Stew
olive oil for frying
4 stalks celery with leaves, chopped
1 large onion, cut in half, then sliced into thick slices
1-2 cloves garlic, crushed
1 can flageolet beans or haricot beans, drained
1 tin(14.5 oz.) tomatoes chopped up
1 tbs. tomato puree
salt and pepper
1 vegetable stock cube
dried oregano or mixed herbs, as desired
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.
Add in 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.