Friday, 9 June 2017


“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: It is the time for home.” ― Edith Sitwell 

We have been having more crisp winter days in Melbourne, and as the evening falls earlier and earlier with the night cold and dark, some hearty comfort is definitely needed. Here is a favourite vegetarian dish of ours that foots the bill!

Vegetable and Bean Winter Stew

3 tbsp of olive oil
+ 2 tbsp of olive oil
1 tender celery stick, finely chopped
1 leek, white part, finely chopped
1 large onion, finely chopped
2 garlic cloves, finely chopped
400g can of chopped tomatoes
2 tablespoons tomato paste
2 sweet red capsicum, finely chopped
2 cups vegetable stock
salt and pepper to taste
1/2 tsp ground coriander seed
1/2 tsp ground turmeric
1/2 tsp ground sage
1/2 tsp ground smoked paprika
4 cups of a mixture of cooked and drained, black-eyed beans, haricot beans and butter beans
Chopped parsley and red chilli (if desired) for garnish

Heat the 3 tbsp of oil in a large saucepan over a medium heat. Add the celery, leek and onion and stir. Cook until the celery looks almost transparent and then add the garlic and tomato paste and cook for a minute, stirring all the time.
Add the canned tomatoes, red peppers and 2 cups of vegetable stock and boil for about 30 minutes, stirring to break down the tomatoes, until the sauce is starting to reduce and the peppers are soft.
In a skillet, put the 2 tbsp of oil and once hot, add the drained beans, stirring through to heat up. Add the herbs and spices, stirring thoroughly.
Add the beans to the vegetable mixture and boil for about 15 minutes, stirring now and then. Add a little water if the mixture becomes too thick. Season with salt and pepper.
When ready, serve in individual warmed bowls and top with some chopped parsley and chilli if desired.

This post is part of the Food Friday meme.

1 comment:

  1. Delicious! We put in into a crockpot on Friday after work, on a very low heat, and eat it for Saturday lunch. The two lots of beans are blissful if pre-soaked; otherwise boiled potato is softer.