by James Bacon.
Whether you’re starting the year doing Veganuary or watching what you eat you may just fancy cooking something different. This warming and comforting vegan Spanish style 3 bean stew is exactly what you need. It is sweet, with tomatoes, smoky paprika, saffron and chilli, giving it a hit of warmth.
Prep: 10 minutes
Cook: 50 minutes
3 tins of an assortment of beans (I used cannellini, borlotti and butter beans) drained and rinsed
- 1 large jar or 680g of passata
- 3 tbs tomato puree/paste
- 60 ml of medium sherry
- 1 large onion finely diced
- 4 large gloves of garlic minced/grated
- 1 bulb of fennel finely sliced
- 2 bell peppers (I used red and orange) chopped in to 2cm chunks
- 30 pitted green olives
- 20 cherry tomatoes
- 1tbs paprika
- 2tsp smoked sweet, mild paprika
- 2tsp of fresh thyme leaves
- 2tsp of finely chopped rosemary leaves
- 2 bay leaves
- a good pinch of saffron
- 500ml of vegetable stock
- 2tsp of brown sugar
- a good glug of olive oil
- small bunch of fresh parsley
- salt and pepper to taste (I adjust my Cole & Mason Lyndhurst mills to medium grind and give it 10-15 turns)
- Heat a good glug of olive oil in a large casserole pan to a medium heat, add the onions and fennel and cook until they start to soften 5-6 minutes, add garlic and cook for a further 3-4 minutes, add peppers and cook for 3 minutes, they will release their water so you can use this to deglaze the bottom of the pan. Now add the tomato puree and cook for a minute or so and increase the heat to medium high, add the sherry and let it reduce until it becomes thick and rich.
- Gather the thyme, rosemary, bay leaves, saffron and both the paprika and add to the pan and let them incorporate in to the mixture for a minute until fragrant, then add all the beans, olives, passata, vegetable stock and sugar, bring to the boil, reduce to a simmer and cook with the lid on for 20 minutes.
- It’s time to add the cherry tomatoes that will poach in the sauce with the lid off, for a further 15 minutes while the sauce thickens.
- Finally, stir in 2/3 of the chopped parsley and cook for a few minutes, season with plenty of salt and freshly cracked black pepper and serve in bowls with a garnish of more parsley and a drizzle of olive oil if you fancy, and plenty of crusty bread.