Beans & tomato stew

Here is a super fast and easy stew for emergencies.

I'm breaking my rules because I'm using imported canned products. Canned tomatoes are something I usually keep for emergencies and most brands you can buy in Japan are processed in Italy. So even though this is delicious and healthy, it is NOT seasonal, fresh or from this country.

1. In a heavy pot, add about 1 tablespoon of olive oil and one chopped onion.
2. Fry the onion for about 3 minutes.
3. Add in one can of beans. This picture shows chickpeas.
4. Add one can of chopped tomatoes.
5. Put a little water in the tomato can (about 1/3 of a can), add water to the pot.
6. Add 1 heaped dessert-spoon of fragrant (not hot) curry powder.
7. Cook for 5 minutes over a medium heat.

NOTES:
1. You could start with chopped bacon if you had some, then add the onion.
3. Any canned beans are okay - chickpeas, red beans, white beans.
6. The curry powder actually doesn't make the stew taste like curry. It comes out as a fragrant tomato stew.

Sometimes I chop up a carrot into very small pieces and add it with the onion. You could also add celery.
Once I added a can of anchovies and that gave a nice salty taste but no fish taste.