One-pot tomato and bean stew
Outdoor Inspiration › Outdoor Cooking › One-pot tomato and bean stew
Serves 2 · Around 25 minutes · One pot
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 carrot, diced small
- 1 garlic clove, chopped
- 1 teaspoon smoked paprika
- 1 × 400 g tin chopped tomatoes
- 1 × 400 g tin white beans, drained
- 150 ml drinking water, plus extra if needed
- Salt and black pepper, to taste
- Bread, to serve
Method
- Heat the oil gently in your pot. Add the onion and carrot and cook for 5–7 minutes, stirring regularly.
- Add the garlic and paprika. Stir for about 30 seconds.
- Add the tomatoes, beans and water. Bring to a simmer, then cook gently for 12–15 minutes, until the carrot is tender. Stir occasionally and add a splash of water if it becomes too thick.
- Season to taste and serve in bowls with bread.
Pack-ahead tip: Measure the paprika into a small container. Keep cut vegetables chilled until cooking.
Before you begin
Use a stable camping stove or an established cooking area where fires are permitted. Check current local fire restrictions, including rules for stoves. Keep water nearby and never cook inside a tent. Bring drinking water, wash your hands and utensils, and pack out all scraps and rubbish. Cooking times vary with your stove, pan and weather.
You will need a pot or frying pan suitable for your heat source, a stirring spoon, a chopping board and eating utensils. Check each tool’s intended use: an outdoor utility knife is not a substitute for heat-resistant cookware.