Name: Spiced potato and beans stew
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 red onion; 2 cloves of garlic; 450g new potatoes; 2 carrots; 1 Tbsp olive oil; 1 Tbsp tomato purée; 1 tsp chipotle paste; 1 smoked chilli & tomato stock pod; 1 tin black beans; 1 cup frozen soybeans or broad beans; 2 handfuls of chopped kale or spinach; To serve: apple cider vinegar and chopped parsley or coriander

Spiced potato and beans stew

4 Jun 2021

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This spiced potato and beans stew is vegan, gluten-free, healthy and hearty too. It’s ideal for a midweek supper or weekend lunch. Serve it with a crispy salad on the side.

Ingredients

1 red onion
2 cloves of garlic
450g new potatoes
2 carrots
1 Tbsp olive oil
1 Tbsp tomato purée
1 tsp chipotle paste
1 smoked chilli & tomato stock pod
1 tin black beans
1 cup frozen soybeans or broad beans
2 handfuls of chopped kale or spinach
To serve: apple cider vinegar and chopped parsley or coriander

Instructions

Thinly slice the onion and garlic.
Scrub the potatoes, then cut them into bite-sized pieces. Chop the carrots.
Heat the oil in a saucepan and gently sauté the onion for 5 minutes, then add the garlic, potatoes and carrots. Cook for a couple of minutes, then stir in the tomato purée, chipotle paste. After a minute of stirring, add about 500 ml water and the stock pod. (The water should cover the veggies) Bring to the boil and simmer for 15 minutes under cover.
Drain the black beans and add it to the stew. Add the soybeans too. Add a drop more water, if the stew seems too thick. Cook for 5 minutes, then add a kale or spinach and cook, under cover, for a further 5 minutes.
Serve with a drop of apple cider vinegar and parsley scattered on top.