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Prep Time: 30 Mins


1 large onion
3 cloves of garlic
1 carrot
1 red pepper
1 yellow pepper
1 courgette
3 potatoes, unpeeled
200g mushrooms (2 good handfuls)
2 teaspoons oil
Sea salt
1 x 400g tin of pinto beans/ borlotti beans/butter beans
1 x 400g tin of chopped tomatoes
800ml vegetable stock
3 tablespoons tomato purée
2 tablespoons tamari/soy sauce
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 bay leaf


1. Peel and finely chop the onion and garlic. Finely slice the carrot, deseeded peppers, courgette and potatoes. Chop the mushrooms into quarters.

2. Heat the oil in a large pot on a high heat. Add the chopped onion and garlic and cook for 2 minutes, stirring regularly. Add the carrot and a pinch of salt and cook for 2 minutes. Now add the peppers, courgette, potatoes and mushrooms and cook for a further 2 minutes, stirring regularly.

3. Next, drain and rinse the beans and add along with all the remaining ingredients. Bring to the boil, then reduce to a simmer for 10 minutes, stirring occasionally.

4. Taste if the carrot and potatoes are cooked – if so, your dinner is ready! Season with more salt and pepper if you think it needs it.

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