Chop the Onion and slice the Pepper
Also crush or finely chop some Garlic (I use quite a lot – you might prefer less or more!) and some fresh Red Chilli if you have it (replace with a pinch of Chilli Powder at will…!)
Heat a saucepan with a little Olive Oil and gently fry the Onions and the Peppers for 10 minutes or so on a gentle heat
When the Onions and Peppers are soft and sweet – add the Garlic and Chilli and fry for a few more minutes before adding a dash of White Wine Vinegar, a couple of teaspoons of Dijon Mustard and a jug of good quality Stock (in quantity, use a little more Stock than you ultimately want liquid in your Soup or Stew… you can have it with less or more liquid depending on what you fancy consistency-wise)
Bring to the boil and simmer for 10 minutes or so, just to develop the flavour. Then drain and add the Beans (as many as you like). Simmer for 5 minutes or so and then taste… Season with Salt & Pepper and serve with some chopped fresh Herbs (Parsley is particularly good here)
Excellent with some homemade bread, also a slice of ham or some white fish if you’re feeling decadent…