Spiced three-bean ragu
This easy batch-cook stew is perfect for feeding a crowd.
SERVES 8-10 PREP 15 MINS COOK 15 MINS
3tbsp olive oil
2 garlic clove, finely sliced
6tbsp cumin seeds, toasted
2 red chillies, finely chopped
3tbsp tomato puree
2 x 400g tins tomatoes
500g vegetable stock
Bunch coriander, stalks finely chopped, leaves reserved
200g runner beans, trimmed, chopped Juice and peeled zest3 limes
3tbsp caster sugar
400g tin haricot beans, drained
400g tin kidney beans, drained
400g tin chickpeas, drained
Baked potatoes, soured cream, to serve
1 Heat the oil in a casserole pot, add the garlic and cook for 2 mins. Add the cumin and chilli, then cook for 1 more min. Add the tomato puree, tomatoes, stock, coriander stalks, and some salt. Bring to the boil.
2 Meanwhile, launch the runner beans in a pot of boiling water for 2 mins, until soft, then drain.
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