Ingredients
The following ingredients have 4 Servings
- 6 large, ripe tomatoes
- 2 Tbsps olive oil
- 2 onions (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 carrot (diced)
- 1 Tbsp tomato puree
- 1 tsp paprika
- 28 ozs canned navy bean (drained)
- 1.333 cups vegetable stock
- 0.5 tsp sugar
- salt
- peppers
- Basil
Instruction
- Peel the tomatoes by soaking them in boiling water for 1 minute. Gently pull away the skin and chop roughly. Put into a pan, cover and cook gently over a low heat for about 10 minutes, stirring from time to time until tender and broken up. Set aside.
- Heat the olive oil in a pan and cook the onions, garlic and carrots over a low heat for about 10 minutes until soft.
- Stir in the tomato puree and paprika and cook for 2 minutes.
- Add the haricot beans, tomatoes, stock and sugar and bring to a boil. Reduce the heat and simmer for about 20 minutes until the liquid has reduced a little. Season to taste with salt and pepper.
- Divide between 4 warmed serving bowls and sprinkle with torn basil leaves.
