Tomato stew with kidney beans

Tomato stew with kidney beans, and sweet potato mash

Serves 2

  • 1/4 sliced courgette
  • 3 large sliced mushrooms
  • 3 plum tomatoes smashed up
  • 5 green beans chopped in half
  • 2 baby sweetcorn chopped up
  • 1/4 tin of kidney beans
  • 1 pinch of dried chillis, wash your hands after pinching and keep away from your eyes or use a grinder.
  • 1 tablespoon of peas
  • 1 tablespoon of sweetcorn
  • 1 cm of chopped ginger
  • 2 sweet potatoes with their skins, scrubbed and then chopped
  • 1 tablespoon of olive oil

black pepper to taste


Heat the olive oil in a pan on a medium heat, and add all of the chopped vegetables except the sweet potato and tomatoes.

Once these have been cooked for 5 minutes add the pinch of dried chillis, and go and wash your hands. Add the chopped ginger and allow to cook for another 5 minutes.

Add the tomatoes smashed up, stir into the vegetables mix, add in the kidney beans.

Continue to cook on a medium heat and then start cooking the potatoes.

Put the steamer on and add the chopped sweet potato to it. Steam for 15-20 minutes or until soft enough to mash up.

Mash up the sweet potato with the skins, and serve 1 fist sized portion for each person. Add the stew, a little bit of pickled red cabbage sauerkraut is a great addition and pickled beetroot to add to the amazing colours.

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