Photo: Emma Alter
I'm so glad I taught my kids to cook. Now that they are adults, not only can they cook for themselves, but they can cook for me. This past Mother's Day my daughter made me fabulous french toast topped with homemade peach jam for brunch and my son made a delicious tomato bean stew with spinach and red peppers for dinner.
He didn't follow a recipe, he just added ingredients and tasted as he went along, sometimes changing the proportions as he wished. I hung around the kitchen watching what he was making as we chatted and the following recipe is more or less what he made. The point is, to become an intuitive cook you have to do some experimenting along the way, and you have to learn to trust your own taste. Both Emma and Hugh took advantage of my pantry and used my homemade jam, canned tomatoes and marinated red peppers.
These measurements are approximate, so feel to make any changes you like. Hugh used spinach from the farmers' market, but Swiss chard or kale would also be delicious. We had this served over couscous. I think it would be great as a pasta sauce too.
Tomato Bean Stew with Spinach and Marinated Red Peppers
1 tbsp olive oil
1 onion, sliced
2 garlic cloves, minced
1 tbsp fresh thyme
1 can tomatoes, roughly chopped
3/4 cup marinated red peppers, roughly chopped
1/2 cup pitted olives
1 can kidney beans, drained and rinsed
1 bunch spinach, washed and chopped
salt and pepper to taste
1. Heat olive oil in large pot until it shimmers. Add onion and cook until translucent about 5 minutes. Add garlic and thyme and cook until garlic is golden, about 5 minutes.
2. Add tomatoes and red peppers and pitted olives. Stir and cover stew and cook for 15 or 20 minutes to allow flavours to meld.
3. Add beans and spinach and cook until beans are warmed through and spinach is cooked, about 5 minutes. Taste for salt and pepper.
More Vegetable Stew Recipes
One Pot Meals: A Healthy Bean Stew
One Pot Meals: Mushroom Tofu Stew
One Pot Meals: Kale and Potato Stew
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