Tomato Pepper Bean One Pot Recipes

TOMATO, PEPPER & BEAN ONE POT

Tomato, pepper & bean one pot image

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Provided by Anna Glover

Categories Dinner, Lunch

Time 1h

Yield Makes 6 portions

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
3 carrots , finely chopped
3 red peppers , sliced
2 garlic cloves , crushed
2 tbsp tomato purée
400g can cannellini beans , rinsed and drained
400g pinto beans , rinsed and drained
400g borlotti beans , rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube (check the label if you're vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Steps:

Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

1-POT CHICKPEA SHAKSHUKA

1-Pot Chickpea Shakshuka image

Savory, flavorful shakshuka with chickpeas made in 1 pot in 30 minutes! A hearty yet healthy dish suitable for breakfast, lunch, or dinner!

Provided by Minimalist Baker

Categories Entree

Time 30m

Number Of Ingredients 21

Ingredients

1 Tbsp olive or avocado oil
1/2 cup diced white onion or shallot
1/2 medium red bell pepper ((chopped))
3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
1 28-ounce can crushed tomatoes
1-3 Tbsp tomato paste
2-3 tsp coconut sugar or maple syrup ((or omit if avoiding sugar))
Sea salt to taste
2 tsp smoked or sweet paprika
1 tsp ground cumin
2 tsp chili powder
1/4 tsp ground cinnamon
1 pinch cayenne pepper ((optional))
1 pinch each cardamom and coriander ((optional))
1 ½ 15-ounce cans cooked chickpeas ((rinsed and drained))
4-5 whole kalamata or green olives ((optional // pitted and halved))
Lemon wedges
Bread (gluten-free or this recipe or flatbread)
Fresh chopped parsley or cilantro
Rice or cauliflower rice
Brown rice pasta (I love Trader Joe's organic brand with quinoa)

Steps:

Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

Nutrition Facts : ServingSize 1 two-third-cup servings, Calories 211 kcal, Carbohydrate 36.3 g, Protein 8.8 g, Fat 5.1 g, SaturatedFat 0.7 g, Sodium 182 mg, Fiber 8.8 g, Sugar 13.6 g

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