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Serves 2
Ingredients:
- One 400 gram of four bean mix.
- A quarter packet of frozen beans.
- A quarter packet of frozen peas.
- A quarter packet of mixed frozen vegetables.
- One brown-skinned onion.
- Six Cherry tomatoes.
- Half a zucchini
- A Massell vegetable stock cube.
- (No flavour enhancers are shown on the packet. I have used this brand of vegetable stock for several years without any adverse reactions).
- Water.
- Extra Virgin Olive Oil.
Preparation:
- Use a stewing non-stick fry pan and add water to the halfway level. Also, add approximately two tablespoons of extra virgin olive oil to the water.
- Pour the contents of the four-bean mix into a colander and rinse under cold running water until the water runs clear. Add to the stewing fry pan.
- Add the frozen beans, peas, and mixed vegetables to the non-stick stewing fry pan. The water level will increase from the frozen melting vegetables, do not worry about this because while it is stewing, the water will evaporate.
- Slice the onion with the skin on, separate it into rings and then remove the brown skin. This method stops the onions from causing a stinging sensation hitting the eyes.
- The six cherry tomatoes are sliced into three layers and spread across the stewing pan.
- Add half a zucchini and thinly slice with the skin into the pan.
- For the stock cube, use half and spread it evenly across.
- In the meantime, when the food is cooking, try it out to taste it. If it is too strong, add more water; if it’s too weak, add a small amount of vegetable stock.
- The fry pan I use for these dishes is for something other than frying.
To the very best of your health,
Julie Eden