A delicious winter dish that is super-easy, budget friendly and chock-full of plant-based healthy goodness.
Guys, this stew is amazing! It has become a big hit with my whole family including my meat-loving husband. To those who requested for this recipe some time ago, I’m so sorry that it has taken me this long to get around to it.
I make this almost every week for our meatless Mondays. So one day a week I make a vegan meal for the whole family. Ssshhh, my husband is unaware of this arrangement. I just make sure that whatever I make is super duper delicious and so far I have been winning.
Healthy plant-based food doesn’t have to be expensive, boring or complicated; it’s quite simple. This recipe is proof of that. It is deliciously nutritious, super-easy and uses budget-friendly ingredients that you may already have in your pantry.
The garlic and onion along with the spices (smoked paprika, turmeric, and cumin) complete this stew with a rich and explosive flavour. The stew pairs well with rice and mashed potatoes. If I have leftovers, I use them on toast topped with sauerkraut. So damn good!
I cook my beans from scratch, but you can also use canned beans. Just make sure you thoroughly rinse them. If you decide to cook your own, soaking the beans overnight is absolutely necessary. They cook faster and more evenly without splitting.
If you are short on time, or forget to do so the night before, don’t panic there’s an even faster way. Simply place the beans in a medium to large pot, and cover with water. Bring to a boil, and cook for one minute. Remove from heat, cover and let stand for one hour then drain. And that’s it, your beans is ready to use.
I hope you enjoy this recipe as much as I did! If you try the recipe, please leave me a comment below. And be sure to share with your friends and family.
- 1-2 tablespoon oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chilli (optional)
- 400g can of chopped tomatoes
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 2 cups cooked borlotti beans
- Salt and pepper to taste
- Handful fresh parsley (optional)
- Heat oil in a medium pot over medium heat. Add the garlic and onions and sauté until fragrant.
- Add the paprika, turmeric, and cumin and sauté all ingredients together for a minute or two
- Add the tomatoes, tomato paste, broth, and the beans and stir together until well combined. At this point, reduce the heat and simmer for 10-12 minutes or until the liquid has reduces and has reached your desired texture. I like it quite thick, but if you prefer a thinner texture simply add water.
- Season with salt and pepper and garnish with fresh parsley. Serve over rice or mashed potatoes.