Quick Rustic Chicken and Bean Stew

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Frozen Peas Cookbook: 100 Everyday Recipes for the Most Versatile Ingredient in Your Freezer

By Samuel Goldsmith

Published 2025

  • About

The words quick and stew don’t usually go together. However, by using ready cooked meat as well as tinned tomatoes and frozen peas, you can get a comforting dish on the table in a fraction of the time it takes to cook a ‘proper’ stew.

Ingredients

  • 1 tablespoon sunflower, vegetable or olive oil
  • 1 red onion, roughly chopped

Method

Heat the oil in a large, heavy-based saucepan with a lid over a medium-low heat. Add the onion, carrots and celery and cook with the lid on, stirring occasionally, for 8–10 minutes or until soft but not golden.

Tumble in the potatoes and stir through the seasoning or herbs, then cook for a further 2 minutes.

Tip in the tomatoes and beans, then pour over the stock. Pop on the lid