White Bean and Tomato Stew

Products used in this recipe - Rainbow Seaweed Salt
Serves 2

Ingredients

1 tbsp olive oil
½ onion, diced
5 cloves of garlic, minced
1 Capsicum, diced
1 can of white beans (400g), drained and rinsed*
1 can of tomato paste (170g)
150mL of vegetable stock
3 bay leaves
3 sprigs of thyme
1 tsp Rainbow Seaweed salt
¼ tsp paprika
Pinch of ground cayenne pepper
Pinch of black pepper
2 tbsp tomato sauce
Fresh parsley (to garnish)
Fresh basil (to garnish)
Feta cheese (to garnish)

Steps

1. Heat a medium-size casserole on the stove and add in the olive oil.
2. Once the pan is heated, add onion and garlic. Sauté for 2-3 minutes.
3. Add the capsicum and sauté for another 2-3 minutes.
4. Add the vegetable stock, tomato paste, herbs and spices, Rainbow Seaweed Salt and pepper then stir well and let it simmer for 5 minutes.
5. Add the beans and continue to simmer for another 15-20 minutes.
6. Garnish with fresh herbs and vegan feta when you’re ready to serve. To make this a complete meal, serve with a few slices of sourdough on the side!

Notes

*We used canned beans in this recipe but if you prefer to use dried beans, you’ll have to soak the beans overnight. On the next day, transfer the beans to a pot filled with clean water and bring it to a boil then simmer for 45 minutes or until the beans are tender.