One-Pot Tomato Beans

One-pot African-inspired tomato beans with peppers, greens and warm spices.

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This flexible pantry stew uses canned beans for speed while frying the tomato paste and spices first gives it slow-cooked depth.

Ingredients

• 720 g cooked kidney or cannellini beans (drained and rinsed)
• 2 tbsp neutral oil
• 1 onion (diced)
• 1 red bell pepper (diced)
• 3 garlic cloves (minced)
• 15 g fresh ginger (grated)
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 300 ml vegetable stock
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 120 g baby spinach
• 20 g fresh coriander (chopped)
• 0.75 tsp salt

Step-by-step method

1. Heat the oil in a wide saucepan over medium heat. Cook the onion and pepper for 6 minutes until softened.
2. Add the garlic, ginger, cumin, paprika and coriander and stir for 30 seconds.
3. Add the tomato paste and cook for 1 minute, then add the chopped tomatoes and stock.
4. Bring to a simmer and cook uncovered for 10 minutes until the tomato base thickens slightly.
5. Add the beans and simmer for another 8–10 minutes so they absorb the sauce.
6. Stir in the spinach until wilted, then add most of the coriander and taste for salt.
7. Serve hot with rice, flatbread or a starchy side, finished with the remaining coriander.