It’s been quite freezing outside last few weeks, but very sunny at the same time. Oh gosh how I missed some sunlight peeking through the windows, so I’ve been really enjoying this frosty, yet so sunny weather lately. I am always more productive, happier and more motivated when the sun is around. I had enough of winter for this year and I am waiting impatiently for spring to come. I am also looking forward to switching up recipes from colder season to warmer, making lighter meals, having more cocktails, fresh and cold rosé glasses, you get the vibe. However, today I am sharing bean stew recipe which is far away from light and fresh spring meal I am dreaming of. This stew is perfect for those chillier evenings. It’s very easy to prepare, it’s fulfilling, it’s just a great, simple dinner.
SPICY BEAN STEW from Madeleine Shaw “A year of beautiful eating”
Carrots 3, chopped into bite-sized cubes
Yellow peppers 2, deseeded and cut into bite-sized stripes
Sweet potatoes 2, chopped into bite-sized cubes
Coconut oil 2 tbsp
White onion 1 large, chopped
Ground cumin 2 tsp
Smoked paprika 2tsp
Red chilli 1, deseeded and finely chopped
Dried oregano 1 tsp
Garlic 2 cloves, crushed
Chopped tomatoes 2 x 400g cans
Kidney beans 2 x 400g cans, rinsed and drained
Vegetable stock 250ml
Fresh coriander 2 tbsp, chopped, to serve
– Heat the coconut oil in a large pot, then throw in the onion, garlic, cumin, smoked paprika, chilli, oregano and a pinch of salt.
– Cook for about 6 minutes until the onion has browned, adding a little water if it gets too dry. Add the carrots, peppers and sweet potatoes. Pour over the tomatoes, beans and stock, and add another pinch of salt.
– Turn down the heat and simmer for 1 hour with the lid on. Top with fresh coriander to serve. I serve it with some rice aside.