• 1x200gtin of haricot beans, drained and rinsed
• 1x200gtin of flageolet beans, drained and rinsed
• 1x200gtin of kidney beans, drained and rinsed
• 200g tomato passata
• 800ml vegetable stock
• 1 medium onion, peeled and chopped
• 1 courgette, diced
• 1 medium red pepper, deseeded and diced
• 1 medium yellow pepper, deseeded and diced
• 2 tsps oregano or thyme, freshly chopped
• salt and black pepper
• A few chives for garnish (optional)

• Preheat a non-stick wok or frying pan. Dry-fry the onion andpeppers for 4-5 minutes. Transfer to a large saucepan adding the remainingingredients. Simmer gently for 30 minutes.
• Allow to cool then divide into smaller containers. Seal and freeze.Reheat by bringing up to the boil and simmer for 10 minutes. Season to tastewith salt and pepper and sprinkle over the chives if using.

This will keep in the fridge for up to five days and can be frozen.

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