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FASOLES YIAHNI

Updated: Feb 6

(BEANS IN TOMATO SAUCE)

SERVES 2 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 1 HOUR


I may get told off (by my mum) for this cheat recipe using tinned beans instead of dried, but those with busy lives will appreciate that! If you do use dried beans, you need to soak them overnight, then cook them in fresh water until they are al dente.


INGREDIENTS 1 onion, finely chopped

3 carrots

3 large stalks of celery, finely chopped

15g parsley, finely chopped

Sea salt and black pepper

400g tinned chopped tomatoes

2 tsp sugar

500ml vegetable stock

4 medium potatoes, peeled and cut into cubes

400g tinned white kidney beans (also known as cannellini beans) METHOD Fry the onion in the olive oil until soft and glossy. Cut the carrots lengthways into quarters then slice and add to the pan. Stir in the chopped celery and parsley then season with sea salt and black pepper. Stir well and cook for a few minutes.

Add the tinned tomatoes and sugar, stir well to coat all the vegetables, then add the stock. Stir in the cubed potato and drain the beans then add them to the pan. Stir so that everything is covered with the sauce.

Simmer the mixture with the lid on but not sealed shut (leaving a slight gap so steam can escape) for about 1 hour, stirring occasionally, then serve.

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