Bean and Celery Stew

• 1 can flageolet beans
• haricot beans, drained
• 4 sticks celery, leaves included, chopped up
• 1 can tomatoes, chopped
• 1 tbsp. tomato puree
• Salt and pepper, to taste
• 1 onion, halved, then sliced into thick slices
• 1 to 2 clove garlic, crushed
• Olive oil
• 1 vegetable stock cube

1. Put the celery leaves to one side.
2. Fry the onion and the celery in the olive oil over a medium heat until the onion starts to go translucent.
3. Add the garlic and fry for a few more minutes.
4. Add the beans, tomatoes and the tomato puree; mix well.
5. Add the vegetable cube.
6. Add a bit of water if you want a more soupy texture.
7. Add a cubed potato if desired (it will still work out okay and it makes it more filling).
8. Add salt and pepper towards the end.
9. If it looks a bit wishy washy, which it can sometimes, add in a bit more tomato puree.
10. At the end, add the chopped celery leaves and sprinkle in a bit of dried oregano or mixed herbs.
11. Simmer or 10 more minutes and then serve with loads of bread.

flageolet beans, haricot beans, celery, tomatoes, tomato puree, salt, onion, clove garlic, olive oil, vegetable stock cube

Taken from www.foodgeeks.com/recipes/2812 (may not work)