Vegan smoky bean stew
This satisfying one-pot dish is perfect meat-free winter warmer, and it can be on your table in under half an hour
Published:
Recipe and image courtesy of Brett Cobley (@epivegan on Instagram), author of What Vegans Eat
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Ingredients
- Olive oil for frying
- Shallots 3, finely chopped
- Jalapeño 1, finely chopped
- Garlic 2 cloves, finely chopped
- Aduki beans 1 tin, drained and rinsed
- Sweetcorn 1 tin, drained
- Chilli paste 1 tsp
- Smoked paprika half tsp
- Garlic puree 1 tbsp
- Black pepper pinch
- Passata 300g
- Lime or lemon juice half a lemon or lime
To serve
- Avocado
- Vegan yoghurt 4 tbsp
- Washed spinach 2 handfuls
- Fresh coriander small bunch
Method
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Step 1
Heat some olive oil in a pan, then add the shallots, chilli and garlic and cook over a medium heat until softened.
-
Step 2
Tip in all remaining ingredients, along with 125ml water. Stir to combine then simmer for 20 minutes to thicken, stirring occasionally.
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Step 3
Serve hot with sliced avocado arranged on top, or other toppings of your choice.
