1
Step 1
Peel the onions and carrots and dice them into pieces about 1–2 cm across.
Vegan
Bean stew with tomato
A generous, hearty bean stew with kidney beans, black and white beans, tomatoes, peppers and warming spices. An excellent vegan one-pot meal for dinner or lunchboxes.
YOU WILL NEED
Ingredients
- 4 yellow onions
- 4 garlic cloves
- 5 carrots (about 500 g)
- 5 tbsp oil
- A pinch of cayenne pepper
- 2 tbsp ground cumin
- 2 tbsp paprika
- 2 tbsp dried oregano
- 2 packs chopped tomatoes (500 g each)
- 800 ml water
- 3 vegetable stock cubes (check that they are vegan)
- 3 bell peppers, any colour
- 5 packs cooked beans, such as kidney, black and white beans (380 g each)
- Salt and pepper
- Couscous or rice, to serve
- Fresh parsley, to serve
- Vegan crème fraîche or plant-based yoghurt (optional)
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Heat the oil in a large casserole. Fry the onions and carrots for a few minutes. Crush or grate in the garlic. Add the cayenne, cumin, paprika and oregano and fry for another minute.
3
Step 3
Pour in the chopped tomatoes and water. Crumble in the vegetable stock cubes. Bring to the boil and simmer for about 20 minutes.
4
Step 4
Halve and deseed the peppers and cut into pieces. Drain, rinse and drain the beans.
5
Step 5
Stir the peppers and beans into the stew. Simmer for another 15 minutes.
6
Step 6
Season with salt, pepper and, if desired, more cayenne. Serve with couscous or rice, parsley and a spoonful of vegan crème fraîche or plant-based yoghurt.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Pomegranate and lemon
The fresh, slightly tart flavour complements the sweetness of the tomatoes and the warmth of the spices.
ALCOHOL-FREE OPTION
Pomegranate juice with lemon
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.