Meat-free DINNERS

Thrifty veggie meals the whole family will love

- JESSIE MEYER

Spiced three-bean ragu

This easy batch-cook stew is perfect for feeding a crowd.

SERVES 8-10 PREP 15 MINS COOK 15 MINS

3tbsp olive oil

2 garlic clove, finely sliced

6tbsp cumin seeds, toasted

2 red chillies, finely chopped

3tbsp tomato puree

2 x 400g tins tomatoes

500g vegetable stock

Bunch coriander, stalks finely chopped, leaves reserved

200g runner beans, trimmed, chopped Juice and peeled zest3 limes

3tbsp caster sugar

400g tin haricot beans, drained

400g tin kidney beans, drained

400g tin chickpeas, drained

Baked potatoes, soured cream, to serve

1 Heat the oil in a casserole pot, add the garlic and cook for 2 mins. Add the cumin and chilli, then cook for 1 more min. Add the tomato puree, tomatoes, stock, coriander stalks, and some salt. Bring to the boil.

2 Meanwhile, launch the runner beans in a pot of boiling water for 2 mins, until soft, then drain.