• 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 2 garlic cloves, thinly sliced
  • 2 bacon rashers, cut into thin matchsticks
  • 2 tablespoons tomato paste
  • 2 King Edward potatoes, peeled, chopped
  • 400g can chopped tomatoes
  • 2 cups (500ml) Campbell's Real Stock Vegetable
  • 1 teaspoon caster sugar
  • 400g can mixed beans, rinsed, drained
  • 400g can kidney beans, rinsed, drained
  • Flat-leaf parsley leaves, to serve
  • Step 1 Heat oil in a large saucepan over medium heat. Cook onion, celery, garlic and bacon, stirring, for 6-8 minutes until onion is soft and bacon is crisp. Stir in paste and cook for 1 minute. Add potato, chopped tomato, stock and sugar, season, then simmer for 10 minutes or until potatoes are tender and the sauce is slightly thickened. Add beans and simmer for 3-5 minutes or until heated through.
  • Step 2 Divide stew among bowls, top with parsley leaves and serve.