Three Bean Stew
 
  • 1 tbsp oil
  • 1 onion, sliced or diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 medium courgette (zucchini), diced
  • 4 medium mushrooms, diced
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tinned tomatoes (~ 1⅓ cups)
  • 400 g tin cream of tomato soup (~ 1 1/3 cups)
  • 150 ml water (~ 1/2 cup)
  • 1 vegetable stock cube, crumbled
  • 1 tsp dried oregano
  • Salt
  • Black pepper
  • Small bunch fresh parsley, chopped
  • 3 tbsp creme fraiche or cream cheese (I used half fat)
  • Heat 1 tbsp oil in a large saucepan, and add the diced onion and carrot. Cook over a medium heat for a few minutes, stirring regularly, until the onion has softened slightly. Add the garlic, courgette and mushrooms, and cook for a further 5 minutes, until the vegetables are fairly soft.
  • Add the three tins of beans, tin of tomatoes, tomato soup, water and crumbled stock cube. Also add the oregano, and season to taste. Bring to a simmer. and cook for around 20-30 minutes, stirring occasionally, until the liquid has reduced to produce a thick sauce. Add the parsley and creme fraiche, mix to combine, and serve warm.
Source: http://www.amuse-your-bouche.com/creamy-three-bean-stew/
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