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Spiced potato and beans stew

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 450 g 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

Method
 

  1. Thinly slice the onion and garlic.
  2. Scrub the potatoes, then cut them into bite-sized pieces. Chop the carrots.
  3. 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.
  4. 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.
  5. Serve with a drop of apple cider vinegar and parsley scattered on top.