Tuscan Bean Stew – Low Cholesterol Recipe

Beans are an excellent source of dietary fibre which helps to reduce high blood cholesterol levels. Their other advantage particularly if you have a hearty appetite is that they are incredibly filling. Use a mixture of beans for this recipe.

Serves 4

Ingredients:

2 tbsp olive oil 175g red onions finely chopped 4 garlic cloves crushed 2 level tbsp sun dried tomato paste 1/2 level tsp chilli powder (optional) 125g carrots sliced 75g celery sticks sliced 4 tomatoes preferably plum peeled de seeded and roughly chopped 2 thyme sprigs or a large pinch dried 2 bay leaves salt and freshly ground black pepper 350ml vegetable stock 2 x 400g cans beans such as butter flageolet kidney or chickpeas drained and rinsed 50g french beans trimmed and cut into short lengths small thyme sprigs to garnish pesto croutes to serve

Directions:

In a non stick pan heat the oil on the simmering plate add the onions and cook for 6 minutes or until soft. Add garlic tomato paste and chilli powder cook for 1 to 2 minutes. Add the next five ingredients and season. Pour in the stock bring to the boil and transfer to the simmering oven for 20 to 30 minutes or until soft. Add the beans and french beans then simmer for 5 to 10 minutes or until beans have heated through and the french beans are just tender. Serve hot garnished with thyme and accompanied with pesto croutes.

To make pesto croutes slice french bread drizzle with a little olive till and spread with readymade pesto. Bake in a roasting tin on the floor of the roasting oven for 7 to 10 minutes.