Vegan Bean Stew

INGREDIENTS:

• 4 tbsp olive oil
• 2 onions, chopped
• 3 tbsp chilli paste
• 2 tins chopped tomatoes
• 4 garlic cloves, crushed
• 1 leek, cut into chunks
• 2 stock cupes
• 1 can butter beans
• 1 can pinto beans
• 1 can cannellini beans
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 3 fresh rosemary stems
• 1 tbsp lemon juice
• 400 ml water
• 2 peppers
• 1 green chilli

METHOD:

1. Add 4 tablespoons of olive oil into the casserole dish and fry the onions over a low heat until soft. Stir in the chilli paste and cook for 1 minute
2. Add in the remaining ingredients, give it a good stir. Bring to a boil, then cover with a lid and cook over low heat for around 45-60 minutes
3. Serve with rice, potatoes or on its own