Suitable for Freezing
For the Spanish-Style stew
- 100g green beans, cut into 3cm pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 mixed peppers, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp tomato puree
- 1 x 400g can chopped tomatoes
- 1 x 400g can cannellini beans
- 200ml vegetable stock
- 360g long grain rice
- 5g flat-leaf parsley, chopped
- Bring a small saucepan of water to the boil. Add the green beans and blanch for 30 seconds. Drain and rinse under cold water to cool down. Set aside.
- Heat the olive oil in a wide saucepan and fry off the onions, peppers and garlic until soft.
- Add the spices and tomato puree and briefly fry for a minute.
- Add the tomatoes, cannellini beans and stock. Bring to the boil and then simmer for 10 minutes. Add the green beans and cook for a further few minutes to warm through.
- While the stew is cooking, make the rice as per the packet's instructions.
Serve the stew with the rice and garnish with the flat-leaf parsley.
If you are freezing this recipe, do so at step 4 without the rice.
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