10-Minute Bean Stew
5 cherry tomatoes, cut into quarters
Juice of ½ lemon
1 tbsp dried thyme
2 tbsp tomato puree
1 can chopped tomatoes (400 g)
1 can kidney beans (drained 240 g)
2 garlic gloves, crushed
salt & pepper
Optional: spinach, kale, brown rice, quinoa, etc - to serve
Add the canned tomatoes, kidney beans, tomato puree and thyme to a large saucepan. Cut 5 cherry tomatoes into quarters and crush 2 garlic gloves - add them to the pan.
Add the juice of half a lemon along with salt and pepper to taste.
Turn on the heat. Bring the stew to a boil before turning down the heat to allow it to simmer for 8-10 minutes. Season with salt and pepper before serving.