Bean & Potato Stew

The picture makes this look like some potatoes with some baked beans but then that's pretty much what it is. The need to get more pulses into my wife's diet is more urgent now that she's pregnant and this is one of my more successful attempts. She doesn't really do lentils unless they're mushy and she's not too keen on big beans like butter beans -even cannellini beans are probably a few millimeters too large! So I went for haricot beans and by serving them with potatoes - Chayne's food heaven - I was hoping that her attention would be diverted away from the evil pulses. It worked! We had this with a tomato and baby leaf salad and some nice bread.

Ingredients
10 Charlotte (or any waxy) potatoes
2 tbsp olive oil
1 onion, sliced
1 green pepper, roughly chopped
2 garlic cloves, finely chopped
1 tsp smoked paprika
400g tin of chopped tomatoes
400g tin of haricot beans
200 ml vegetable stock
Salt and pepper

Recipe
1) Meanwhile, slice the onions, roughly chop the pepper and finely chop the garlic.
2) Heat the olive oil in a large saucepan, add the onions and fry for around three minutes before adding the peppers. Continue cooking until the onions and peppers have softened, add the garlic and stir for a minute.
3) Next add the paprika and cook for a minute before adding the tomatoes, stock and beans. Season with salt and pepper and simmer gently for 30 minutes.
4) Meanwhile, chop the potatoes in half and cook them in a pan of boiling water until they're done - around 10-12 minutes should do it. Finally, add the potatoes to the stew and stir around.