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Cannellini Bean and Red Cabbage Stew

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A simple, budget recipe, bursting with colour, and oil-free, this stew is bound to please. Serves 4.

Ingredients

1 leek, sliced
6 cloves garlic, minced
3 carrots, sliced
3 stalks celery, sliced
250g red cabbage, finely shredded
2 cans tomatoes (400g each)
1 l vegetable stock
1 tsp lemon juice
1 tbsp smoked paprika
1 tbsp hot paprika
200g cooked cannellini beans
To garnish, soured tofu

Directions
1. Sweat the leek, garlic, carrots, and celery in a large stock pot over the lowest heat possible for 10 minutes. If they start to stick, add a splash of water.
2. Add the red cabbage, tomatoes, vegetable stock, lemon juice (which serves the function of preventing the cabbage from losing its colour) and paprikas to the pot. Bring to a boil, lower the heat, and simmer for 20 minutes, until the carrots are fork tender.
3. Add the beans, and warm through.
4. Serve garnished with some soured tofu, if desired.

Baked Beans in a Flash

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Oil-free, ready in just over 10 minutes, and suitable for novice cooks, these baked beans are perfect for breakfast or lunch.

Ingredients

1 small onion, finely chopped
2 cloves garlic, minced
300g passata
1 x 400g can white beans (e.g. cannellini or haricot)
1 tbsp red wine vinegar
2 tsp maple syrup
2 tbsp soy sauce
1/2 tsp cumin
1 tsp smoked paprika

Directions

1. Heat a small saucepan over a medium low heat. Add the onion and sauté until just starting to caramelise (about 3-5 minutes). Add the garlic and a splash (about 1tbsp) water and cook for another 30 seconds.
2. Add the rest of the ingredients to the pan. Bring to a simmer and allow the sauce to reduce slightly, about 5 minutes. Taste, adjust seasoning if necessary, and serve.