Simple root veg beanpot
Vegetarian mains
Simple root veg beanpot
Delicately flavoured with thyme or rosemary, we originally designed this nourishing dish as a basic vegetable recipe for toddlers – but it's turned into a popular meal for adults too! As there aren't many ingredients, be sure to use good stock for maximum flavour. Either eat on its own as a very easy one-pot dinner, or with brown rice, quinoa or warm bread. If you aren't vegan or vegetarian, you could also add a little chorizo to cook with the onions.
Ingredients
- oil for frying, e.g. vegetable or sunflower
- 1 onion, finely diced
- small handful fresh thyme leaves, or very finely chopped rosemary leaves
- 450g mixed root veg, e.g. potatoes, carrots, swede, parsnips, sweet potato, peeled and diced
- 500ml veg or chicken stock
- 400g tin cooked haricot or cannellini beans, rinsed and drained
- small handful fresh parsley, chopped
- salt and pepper
Method
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Step 1
Heat 2 tablespoons of oil in a heavy based pan. Add the onion and fry very gently for 10 minutes, stirring often.
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Step 2
Add the thyme or rosemary and root veg. Stir for 2 minutes. Pour in the stock.
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Step 3
Season, bring to the boil, reduce the heat and simmer for 20 minutes, or until the veg is just tender.
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Step 4
Add the beans. Stir and simmer for 5 minutes to warm the beans.
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Step 5
Lightly mash half the stew for a slightly different texture. Check the seasoning and sprinkle with parsley to serve.
