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Hearty Four Bean Stew

6 April 2011
Author: Jené Steyn
A lovely, easy and penny-wise dish to make. A keeper for those winter evenings.
3 tablespoons olive oil
1 large red onion, diced
4 large garlic cloves, minced
3 carrots, chopped
3 stalks celery, chopped
1 tablespoon fresh thyme, or 1 teaspoon dried
2x 400g cans Campagna Four Bean Mix
500g lean minced beef
1 can Campagna Chopped tomatoes
1 can Lena tomato paste
2 tablespoons rice vinegar, or cider vinegar, or red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons chopped parsley
4 tablespoons chopped fresh basil
2 cups chicken stock
a good handful of Pecorino shavings or a dollop of Greek Yoghurt

- Saute onion and garlic in olive oil in a large pot over medium heat until soft. Add carrots and celery and cook until softened. Add the beef mince and thyme and cook for about 5 minutes.

- Add beans (drained), tomatoes and tomato paste, vinegar, honey, mustard, salt, pepper and stock. Bring to a boil reduce heat to a simmer over low heat and cook, loosely covered, for 2 hours, stirring every 20 minutes or so.

- Remove from heat, serve with the fresh herbs and shavings of pecorino or Greek Yoghurt

Serves 6.

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