You can always use dried beans (soaked overnight), but I find it so much more convenient to use canned beans. Canned tomatoes are also very reliable in producing a flavoursome stew.
Prep 20 mins
Cook 25 mins
Serves 2-3 (as a complete meal)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 400g canned tomatoes
- 1 cup water
- 10 black olives, deseeded and halved
- 2 x 400g canned beans, rinsed and drained (net weight of drained beans would be between 400-510g)
- 100g green beans, chopped
- 100g spinach, roughly chopped
- 1 tsp salt Fresh ground black pepper to taste
- Cook the onion and garlic in the olive oil over medium heat, until softened. Add the cumin and coriander. Cook for 1 min, stirring constantly.
- Tip in the tomatoes and water. Simmer for 10 minutes, until thickened.
- Add all the beans and cook for 5 minutes, then add the spinach and cook for 5 minutes more. Season with salt and black pepper before serving.
- Add the garlic only towards the end of the onion softening. Garlic tends to burn quite easily
- If you prefer a stronger flavour, replace the ground coriander with ground cumin, making it a total of 1 tbsp of ground cumin
- You can replace the fresh vegetables according to your taste e.g., green beans with french beans, spinach with cabbage (will need to stew longer) etc.