10-Minute Bean Stew

Ingredients

5 cherry tomatoes, cut into quarters

Juice of ½ lemon

1 tbsp dried thyme

2 tbsp tomato puree

1 can chopped tomatoes (400 g)

1 can kidney beans (drained 240 g)

2 garlic gloves, crushed

salt & pepper

Optional: spinach, kale, brown rice, quinoa, etc - to serve

Preparation

Add the canned tomatoes, kidney beans, tomato puree and thyme to a large saucepan. Cut 5 cherry tomatoes into quarters and crush 2 garlic gloves - add them to the pan.

Add the juice of half a lemon along with salt and pepper to taste.

Turn on the heat. Bring the stew to a boil before turning down the heat to allow it to simmer for 8-10 minutes. Season with salt and pepper before serving.