By Paul Whitelock
This hearty bean stew is made with three varieties of beans for a nourishing, filling vegan meal. Comforting for a chilly evening - today is the first day of winter, even here in Andalucia.
This meal can be frozen in portions once it has cooled.
Ingredients
1 small can of spicy kidney beans
1 small jar of alubias blancas
1 small can of baked beans
2 tbsp olive oil
1 small onion, diced
2 cloves of garlic, minced
1 diced carrot
2 small potatoes, diced
½ litre vegetable broth
3 or 4 small tomatoes
1½ tbsp red wine vinegar
2 bay leaves
1 teaspoon ground mixed peppers
1¼ teaspoon salt
a handful of baby spinach
a handful of chopped parsley
1 tbsp black tea
Method
Heat olive oil in a large saucepan. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.
Add carrots, and diced potato. Continue cooking for 6-7 minutes.
Add beans, broth, tomatoes, red wine vinegar, bay leaves, herb salt, tea and ground mixed peppers. Bring to the boil, then reduce heat to low and simmer for 20-25 minutes, until the carrots and potatoes are tender.
Stir in spinach and parsley 5 minutes before serving.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Nutrition Information
Serving: 1 Bowl
- Calories: 142
- Sugar: 6.5 g
- Sodium: 1216.2 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6.8 g
- Protein: 4 g
- Cholesterol: 0 mg
Accompaniments
Crusty brea
d, crisps.
A robust Spanish red wine, eg Rioja or Ribera del Duero.
I chose Perezoso (2019), a local red wine with Denominacion de Origen status from Bodega Gonzalo Beltran in Ronda (Malaga)
Acknowledgements
Bodegas Gonzalo Beltran, Crowded Kitchen
Tags:
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