Home 9 Recipe 9 Aubergine and Red Bean Stew

Aubergine and Red Bean Stew

Ingredients

Serves 4 

  • 225g (8oz) Red beans
  • 900ml (1 1/2pt) Water
  • 2 Large onions
  • 50g (2oz) Butter or margarine
  • 1 Large Aubergine
  • 225g (8oz) Tomatoes
  • 2 Garlic cloves – crushed
  • 30 ml (2 tbsp) Tomato paste
  • 1 Vegetable stock cube
  • 5ml (1 tsp) Basil
  • Salt and pepper to taste

How To Make

  1. Soak the beans overnight.
  2. Drain, cover with fresh water and bring to boil, making sure they boil for at least 10 minutes, and simmer for 45 minutes.
  3. Chop the onions and tomatoes and dice the aubergine.
  4. Melt the butter and sauté the onions until transparent.
  5. Add the aubergine and continue cooking for a further 5 minutes, stirring occasionally.
  6. Add the beans with their cooking liquid and remaining ingredients.
  7. Cover and simmer for about 45 minutes, until the beans are tender.
  8. Add extra vegetable stock as required.