• 1 Onion, finely chopped
  • 1 Clove of garlic, crushed
  • 2 Carrots, diced
  • 1 Stick of celery, diced
  • 500g Kidney beans
  • 500g Chopped tomatoes
  • A drizzle of olive oil
  • A Squeeze of lemon juice
  • 1 Small handful of parsley, chopped
  • 100g Cheddar cheese, grated (to serve)


  • STEP 1

    Put the olive oil in a heavy based pan and sauté the onions for five minutes, taking care not to burn them. Next add the garlic, followed by the carrots and celery and sauté for another five minutes. Tip in the kidney beans with their water and the chopped tomatoes. Stir and leave to simmer gently until the vegetables are cooked.

  • STEP 2

    Add the parsley and lemon juice to taste at the end. Pour into a serving bowl and chop with a knife and fork to desired consistency.

  • STEP 3

    Grate some cheddar over the top before serving.

  • STEP 4

    *Instead of kidney beans you could use black eye beans, borlotti beans, or a mixture of both.


Goes well with