Dr Mobeus
Potato and Bean Stew
This is the kind of stew that proves you do not need meat to make a proper dinner. Potatoes give it body, kidney beans add protein, and the smoked paprika brings a depth of flavour that makes it taste like it has been cooking for hours rather than half an hour. It is the recipe you turn to when the fridge is nearly empty and the budget is tight. One pot, no fancy techniques, and it reheats brilliantly the next day. At 54p a portion, it is cheaper than a tin of soup and infinitely more satisfying. This is real budget cooking – not compromising, just being smart.
Potato and Bean Stew
Ingredients
Method
- Heat the oil in a large pan. Add the onion and carrot, cook for 5 minutes until softened.
- Add the garlic, smoked paprika and thyme. Stir and cook for 1 minute until fragrant.
- Add the potatoes, chopped tomatoes and vegetable stock. Bring to the boil.
- Reduce the heat and simmer for 20 minutes until the potatoes are tender.
- Add the drained kidney beans and cook for a further 5 minutes until heated through and the sauce has thickened.
- Season generously with salt and pepper. Serve in bowls with bread on the side.
Tips and Variations
Cut the potatoes small so they cook quickly and also thicken the sauce as they break down slightly. Smoked paprika is the key flavour here – do not skip it or substitute regular paprika. A squeeze of lemon juice at the end brightens it up. Serve with thick bread for mopping up the sauce.
