The extended cooking time allows the flavours of each to better mingle together. That enhances the resulting stew.
- 550g/20oz can Potatoes in water
- 400g/14oz can Chopped Tomatoes
- 400g/14oz can Mixed Beans in Tomato Sauce
- 1 medium Brown or Red Onion
- 2 Tbsp Tomato Puree
- 1 tsp Paprika Powder
- 1 Vegetable Stock Cube
- Sea Salt
- Ground Black Pepper
- Drain the water from the can of potatoes and put them into the slow cooker. Rinse the empty can then put into your recycling bin.
- Add in the tin of beans but do not discard the can just yet.
- Pour in the can of tomatoes but again retain the empty container.
- Add a little water to the now empty tomato tin to rinse off the last of the juice. Pour that water into the bean tin. That will get the remainder of the sauce from in there. Add the mixture to the slow cooker then put the empty cans in the recycling.
- Peel and chop the onion then add to the other ingredients in the slow cooker.
- Add the tomato puree.
- Grate in sea salt and add some freshly ground black pepper. Add in paprika to taste plus the vegetable stock cube then stir to mix.
- Cover and turn the slow cooker onto High. Cook for around two hours, stirring at the half-way point.
- Turn the heat setting down to low and allow to cook for around 4 more hours. Stir occasionally to prevent sticking.
- Divide between four plates or bowls then serve for a filling dinner.
- Mixed Beans in Tomato Sauce – 62p
- Tomatoes – 31p
- Potatoes – 15p
- Onion – 5p
- Tomato Puree – 10p
- Stock cube – 4p
- Paprika, salt, pepper – 3p
Total coast for a meal for 4 is £1.30
I think the differences between beans are essential for the flavour of this beany vegetarian stew but there are other ways that it can be made. Beans in a Chilli Sauce are one that could be used for a spicier version although these normally just contain kidney beans.
Alternatively, just use regular baked beans. A vegetarian version of course which is something for US readers to check as their version tends to include pork.