Smoky bean stew with creamy cauliflower mash recipe
 This smoky bean stew is comforting and packed with plants and flavour. Each serving provides 564 kcal, 23g protein, 78g carbohydrate (of which 23g sugars), 13g fat (of which 1.8g saturates), 20g fibre and 1.3g salt. 1 tbsp oil 1 onion, finely chopped4 garlic cloves, finely chopped80g/3oz sun-dried tomatoes in oil, drained and roughly chopped1 red pepper, slicedsmall handful fresh parsley, finely chopped160g/5¾oz baby plum tomatoes 2 tsp smoked paprika pinch of chilli flakes 1 tsp ground cumin 3 sprigs fresh thyme, plus extra for garnish 500ml/18fl oz tomato passata 100ml/3½fl oz vegetable stock (made using a stock cube) 400g tin haricot beans, drained 400g tin cannellini beans, drained 1 tsp brown sugar 1 tbsp oil 1 onion, finely chopped 4 garlic cloves, finely chopped 80g/3oz sun-dried tomatoes in oil, drained and roughly chopped 1 red pepper, sliced small handful fresh parsley, finely chopped 160g/5¾oz baby plum tomatoes 2 tsp smoked paprika pinch of chilli flakes 1 tsp ground cumin 3 sprigs fresh thyme, plus extra for garnish 500ml/18fl oz tomato passata 100ml/3½fl oz vegetable stock (made using a stock cube) 400g tin haricot beans, drained 400g tin cannellini beans, drained 1 tsp brown sugar 700g/1lb 9oz ​Maris Piper​ potatoes, peeled and cut into 2cm/1in pieces 1 cauliflower, green leaves and stalks removed (around 700g/1lb 9oz), chopped​​​​ 1 tbsp olive oil 4 tbsp soya cream 1-2 tbsp non-dairy milk, to loosen if neededsalt and freshly ground black pepper 700g/1lb 9oz ​Maris Piper​ potatoes, peeled and cut into 2cm/1in pieces 1 cauliflower, green leaves and stalks removed (around 700g/1lb 9oz), chopped​​​​ 1 tbsp olive oil 4 tbsp soya cream 1-2 tbsp non-dairy milk, to loosen if needed salt and freshly ground black pepper Method Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. ​Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. ​Drain the cauliflower and potatoes, then mash ​with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme. Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Heat the oil in a large non-stick saucepan and fry the onion and garlic over a medium heat until softened. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. Add the sundried tomatoes, red pepper and parsley to the pan along with the baby plum tomatoes, smoked paprika, chilli flakes, cumin and sprigs of thyme. Cook for a further few minutes. ​Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. ​Add the passata, stock, beans and sugar, and simmer for around 20 minutes (10 minutes covered and 10 minutes uncovered). If the mix becomes too dry, add a splash of water. Season with salt and pepper. To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. ​ To make the cauliflower mash, place the potatoes in a large pan filled with water and bring to the boil. Once the water is boiling, add the cauliflower and cook for a further 15 minutes, or until both the potato and cauliflower are soft. ​ Drain the cauliflower and potatoes, then mash ​with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Drain the cauliflower and potatoes, then mash ​with the olive oil, soya cream, salt and pepper. Loosen with non-dairy milk if needed. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme. Serve the smoky bean stew with the cauliflower mash and garnish with fresh thyme.