Based on a recipe I came across to help finish off some butter beans. It also helped use up a few other things making for a very nice potato stew. Omit the bacon if you want to make a veggie version. This serves 4.

Ingredients

• 8 cloves garlic peeled
• 1 red onion thinly sliced
• 1 tbsp tomato puree
• 1/2 tbsp sundried tomato puree
• 1 400 gram tin chopped tomatoes
• 2 rashers smoked back bacon cut into inch pieces
• 1 vegetable stock pot
• 1 cup boiling water
• 4 medium potatoes cut into inch chunks
• 1 400 gram tin butter beans rinsed
• 1 400 gram tin chickpeas rinsed
• salt and pepper
• 2 handfuls of green beans

Method

• Heat a good drizzle of rape seed oil in a saute pan, medium hot
• Add the whole cloves of garlic and the sliced onion and cook for 5 minutes
• season with salt and pepper
• Add the purees and bacon and fry until the bacon is just about cooked through
• Stir in the potatoes and cook for 5 minutes stiring occasionally
• Add the tinned tomatoes, cook for another 5 minutes
• Stir in the butter beans, chickpeas, stockpot and boiling water. Bring to the boil, cover with a lid, then turn down to simmer for 15 to 20 minutes, until the potatoes are just cooked through
• Add the green beans and cook covered for 3 minutes. You could use spinach instead if so turn off the heat and cover the pan to let it wilt.
• Serve maybe with some crusty bread to mop up the sauce

Enjoy