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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Beans, capsicum, tomatoes and herbs come together in this rich, nourishing stew that’s perfect for feeding a crowd (or meal prep for the week!).<br/><br/><i>Images and text from Veggie Food by Murdoch Test Kitchen, photography by Jared Fowler. Murdoch Books RRP $24.99.</i>
1 Put the haricot beans in a large bowl, cover with cold water and soak overnight. Rinse well, then transfer to a saucepan, cover with cold water and cook for 45 minutes, or until just tender. Drain.
2 Meanwhile, heat the oil in a saucepan. Cook the garlic and onion over medium heat for 2–3 minutes, or until the onion is soft. Add the red and green capsicums and cook for a further 5
minutes. Stir in the tomatoes, tomato paste, stock and beans. Simmer, covered, for 40 minutes, or until the beans are cooked through. Stir in the basil, olives and sugar.
3 Season well before serving.
Calories 237 cal
Kilojoules 990 kJ
Total fat 9.7 g
Saturated fat 1.5 g
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