Quick bean stew
|20 ml||fresh chillies — 573|
|1||onion — chopped|
|2 cloves||garlic — cloves, crushed|
|30 ml||moroccan spice rub|
|1 can||tomatoes — chopped|
|4-6||brown mushrooms — sliced|
|1||pepper — red and yellow, cubed|
|1 can||butter beans — tinned|
|1 can||borlotti beans — tinned|
|125-250 ml||stock — vegetable|
|fresh coriander — or parsley, to serve|
|couscous — cooked, to serve|
Heat the oil in a saucepan. Sauté the onion and add garlic. Stir a few minutes. Add the spice rub and then the tomatoes, mushrooms and peppers. Bring to a boil.
Simmer for 10 minutes, then add the beans and stock. Simmer for a further 10 minutes until all the vegetables are tender. Stir in the chopped coriander or parsley. Serve with couscous.
Text and image source: Ideas magazine