Bean Stew with Tomato and Bell Peppers

Ingredients

• Beans1 cup (200 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Oregano1 pinch (1 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Chop the garlic, bell pepper and tomato. Set aside.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour the oil and spread.

4. 4

   Step 4

   Add the onion with a pinch of salt and stir-fry for 5 minutes.

5. 5

   Step 5

   Add the tomato and let cook for 5 more minutes. If necessary, lower the heat or add some broth/water.

6. 6

   Step 6

   Add the garlic with the bell pepper and beans. Add oregano, cover and let cook for 5 more minutes.

7. 7

   Step 7

   Season to taste, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Tomato and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.