Creamy three bean stew

• Vegetarian
• Gluten free

• Produce

  • 1 400g tin Black beans
  • 1 400g tin Cannellini beans
  • 2 Carrots
  • 1 Courgette, medium
  • 3 cloves Garlic
  • 1 400g tin Kidney beans
  • 4 Mushrooms, medium
  • 1 Onion
  • 1 tsp Oregano, dried
  • 1 Small bunch Parsley, fresh
  • 400 g Tinned tomatoes

• Canned Goods

  • 1 400g tin Cream of tomato soup
  • 1 Vegetable stock cube

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 3 tbsp Creme fraiche

• Liquids

  • 150 ml Water

Found on amuse-your-bouche.com

Description

Directions

• 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.