Name: Spiced bean stew
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 300g dried beans (pinto, kidney or black); 1 onion; 2 cloves of garlic; 1 Tbsp olive oil; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; ½ tsp chilli powder (or more for proper heat); 1 Tbsp Chipotle paste; 1 tin of plum tomatoes; 1 tin of water; 1 stock cube; 2 carrots; 1 red bell pepper; 1 bunch of coriander, chopped; 1 Tbsp maple syrup (optional); ½ cup raisins (optional); To serve: soured cream or Greek yogurt ( optional); chopped coriander leaves

Spiced bean stew

12 Mar 2018

by Wholeness

Prep Time

5 minutes

Cook Time

50 minutes

Total Time

55 minutes

Background

During the cold months, one of my favourite comfort meals is a spicy chilli or stew. Whether it has meat or not, it’s really hearty meal to warm you up in the evenings. If you, too, like chilli sin carne , do try this slow-cooked spiced bean stew recipe! You can speed up the cooking by using tinned beans, although you won’t get the deep, layered flavours the long cooking time produces. Serve it with flatbread or with baked sweet potatoes.

Ingredients

300g dried beans (pinto, kidney or black)
1 onion
2 cloves of garlic
1 Tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chilli powder (or more for proper heat)
1 Tbsp Chipotle paste
1 tin of plum tomatoes
1 tin of water
1 stock cube
2 carrots
1 red bell pepper
1 bunch of coriander, chopped
1 Tbsp maple syrup (optional)
½ cup raisins (optional)
To serve: soured cream or Greek yogurt ( optional); chopped coriander leaves

Instructions

Pre-soak the beans overnight in plenty of water. Drain.
Finely chop the onion and garlic.
Heat the oil in large, heavy-based pan, then gently fry the onion and garlic. Add the spices, stir for a few seconds, then add the Chipotle paste and stir for a few seconds.
Pour in the tinned tomatoes, then add some of the water to the tin and pour this into the pan too. Add the stock cube, the beans and the carrots. Bring to the boil and cook for 15 minutes.
Turn down the heat, cover and gently simmer for at least an hour.
Cut the red pepper into chunks, add these to the stew together with most of the coriander. Taste, and season. Add maple syrup/raisins, if you want a sweeter flavour. Cook for another 15-30 minutes, without cover to allow the stew to reduce.
Serve with the remaining coriander scattered on top and with dollops of sour cream/yoghurt if liked.