Ingredients
1 onion, chopped
2 cloves garlic, crushed
1 red pepper, deseeded and cut into small chunks
3 carrots, sliced
2 sticks celery, chopped or sliced
175g (6oz) button mushrooms
400g (14oz) can chopped tomatoes
150ml (1/4 pint) homemade or reduced-salt vegetable stock
150ml (1/4 pint) medium cider (or extra stock)
2 tbsp paprika
2 tsp dried herbes de Provence
Freshly ground black pepper, to taste
400g (14oz) can butter beans, drained and rinsed
400g (14oz) can cannellini beans, drained and rinsed
2 tsp cornflour
Chopped fresh coriander (optional)
2 tbsp soured cream, to serve (optional)
- Preheat oven to 180°C/160°C fan/gas mark 4. Put all ingredients, except canned beans, cornflour, coriander and soured cream, into a large, flameproof, ovenproof
casserole and stir to mix. - Cover and bake in oven for 1 hour. Remove from oven; stir in canned beans. Re-cover and return to oven; bake for a further 30 minutes or until vegetables are tender. Remove from oven.
- Blend cornflour with 1 tbsp cold water in a small bowl. Stir into vegetable mixture. Heat gently on top of stove, stirring continuously, until mixture comes to the boil and thickens slightly. Simmer gently for 2 minutes, stirring.
- Sprinkle coriander over top and garnish with a swirl of soured cream, if you like. Serve with cooked brown rice or couscous.
Serves: 4 – taken from British Heart Foundation
Crafts and Life 
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