RECIPE: Mexican Bean Stew (vegan + GF)

RECIPE: Mexican Bean Stew (vegan + GF)

One of the good things about winter is the hearty, warming meals. When you get in from a long day at the office and you can’t feel your fingers and toes, a hot, nutritious stew on the menu is a winner in my book.

I came up with this recipe because I wanted something that I could serve with a sweet potato (AKA my favourite food in the world to have ever existed). I love Mexican food, so this seemed like a dream combination.

Now, I will preface this recipe by saying that I have absolutely no idea what the difference is between a stew and a casserole. They could be the same thing, they could be completely different. I don’t know which category this recipe falls under, so I went with stew for the simple fact that it makes the title of this post shorter.

Here are 3 reasons why this is a great recipe that you need to try out ASAP:

  1. The beans make it rich in protein
  2. It’s really simple to make – I was actually umming and ahhing over whether it even warranted a recipe post
  3. The spices. Oh the spices. This is one flavour-packed meal, let me tell you.

Anyway, I hope you like it. Let’s get cracka-lackin’ with the recipe.

[lt_recipe name=”Mexian Bean Stew” servings=”2-3″ prep_time=”5M” cook_time=”15-20M” difficulty=”Easy” summary=”This recipe is vegan-friendly and gluten free.” print=”yes” image=”” ingredients=”1 red onion, chopped;2 cloves of garlic, peeled and crushed;2 bell peppers, chopped;1 chilli, de-seeded and chopped;1 tin of black beans, drained;1 tin of kidney beans, drained;1.5 tins of chopped tomatos;1 tsp cumin;1 tsp smoked paprika;2 tsp extra virgin olive oil; a squeeze of fresh lime; 1/2 tsp crushed chillies (optional);1/2 avocado for serving (optional)” ]Heat up the olive oil in a large pan;Add the onion, garlic and chilli and saute for a few minutes;Add the cumin and smoked paprika and stir well. TIP: If it gets a bit dry at this point, feel free to add a splash of water.;Add the bell peppers and continue to stir for a few minutes. ;Add the chopped tomatoes and beans, and leave to simmer over a medium heat for 15 minutes.;Serve over a baked sweet potato or rice, add your squeeze of lime, and get creative with your toppings – I’d recommend avocado (is there really anything better?)[/lt_recipe]


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