Smoky bean stew with creamy cauliflower mash
Ingredients
For the smoky bean stew
- 1 tbsp oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 80g/3oz sun-dried tomatoes in oil, drained and roughly chopped
- 1 red pepper, sliced
- small handful fresh parsley, finely chopped
- 160g/5¾oz baby plum tomatoes
- 2 tsp smoked paprika
- pinch of chilli flakes
- 1 tsp ground cumin
- 3 sprigs fresh thyme, plus extra for garnish
- 500ml/18fl oz tomato passata
- 100ml/3½fl oz vegetable stock (made using a stock cube)
- 400g tin haricot beans, drained
- 400g tin cannellini beans, drained
- 1 tsp brown sugar
For the cauliflower mash
- 700g/1lb 9oz ​Maris Piper​ potatoes, peeled and cut into 2cm/1in pieces
- 1 cauliflower, green leaves and stalks removed (around 700g/1lb 9oz), chopped​​​​
- 1 tbsp olive oil
- 4 tbsp soya cream
- 1-2 tbsp non-dairy milk, to loosen if needed
- salt and freshly ground black pepper
Method
Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened.
Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes.
​Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper.
To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. ​
Drain the cauliflower and potatoes, then mash ​with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed.
Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme.
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