Tomato Pots Food

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TOMATO, PEPPER & BEAN ONE POT



Tomato, pepper & bean one pot image

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Provided by Anna Glover

Categories     Dinner, Lunch

Time 1h

Yield Makes 6 portions

Number Of Ingredients 15

1 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
3 carrots , finely chopped
3 red peppers , sliced
2 garlic cloves , crushed
2 tbsp tomato purée
400g can cannellini beans , rinsed and drained
400g pinto beans , rinsed and drained
400g borlotti beans , rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube (check the label if you're vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Steps:

  • Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
  • Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

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  • Use Really Big Containers. One of the most important things you can do to ensure success is to use a big enough container—the bigger, the better. For one plant, you need a container that is at least 1 square foot, but 2 square feet is better.
  • Plant Tomatoes Deeply. Most vegetable plant seedlings are planted at the same depth as their original containers; tomatoes are the exception. When planting a tomato seedling, remove the bottom few sets of leaves, and dig a hole deep enough so that most of the plant is buried in the planting hole.
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  • Feed Your Tomatoes. Tomatoes are heavy feeders, and when they are planted in containers they require feeding about every two weeks. Make sure to feed your plants with the primary nutrients they require—nitrogen, phosphorus, and potassium—all essential for growing almost anything in containers.
  • Let the Sun Shine. Tomato plants require full sun, which means at least 6 to 8 hours per day between the hours of 10 a.m. and 4 p.m. When deciding where to locate tomato containers, find a location with that amount of sun.


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  • Let’s start with this: Don’t apologize! Growing tomatoes in containers is a great idea. Perfect drainage, an earlier harvest, mobility and efficient use of space are all good reasons to use containers every season.
  • Use large pots. A tomato plant will not thrive and fruit successfully in a tiny container. 15” x 15” is minimal. A wine barrel or large pulp pot? Excellent, especially since those materials won’t heat up excessively.
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