½ Tbsp oil
1 large onion, roughly chopped
2 Tbsp flour
1 tin (400g) tomatoes, chopped
1 tin (425g) beans, drained (e.g. mixed beans, butter beans, haricot beans or chickpeas)
1 large tin (400g) sweetcorn, drained
4 large mushrooms, thinly sliced (optional)
1 pepper, diced (red, orange or yellow)
Heat the oil in a non-stick frying pan and sweat the onions until soft and transparent. Add the diced pepper and mushrooms and cook gently until softened.
Sprinkle in the flour stir for 1-2 minutes before adding the drained tins of tomatoes, beans and sweetcorn. Cook for another 5 minutes until everything is well heated through and the stew thickens slightly then serve.
I usually serve this with bread rolls or baked potatoes. You could also serve this over thick wholemeal toast, cooked rice, cooked pasta or baked sweet potatoes.