Classic American Three-Bean Stew with Potatoes and Carrots
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Ingredients
- 200 g tinned kidney beans
- 200 g tinned black beans
- 200 g tinned butter beans, drained
- 1 onion, diced
- 3 carrots, sliced
- 500 g baking potatoes
- 2 celery stalks, sliced
- 600 ml vegetable stock
- 1 tbsp tomato puree
- 20 g plain flour
- 2 bay leaves
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 15 g
- Carbohydrate
- 54.1 g
- of which sugars
- 8.7 g
- Fat
- 1.4 g
- of which saturates
- 0.2 g
- Fibre
- 14.4 g
- Salt
- 2.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pot and cook the onion, carrots and celery stalks for 7-8 minutes.
- 2
Stir in the plain flour and cook for 1 minute, then add the vegetable stock, tomato puree, bay leaves and dried thyme.
- 3
Dice the potatoes and add to the pot along with the kidney, black and butter beans.
- 4
Cover and simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.
- 5
Remove the bay leaves before serving.
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