Sunday, 1 September 2013

Bean and Tomato Stew

I made up this stew with raw beans that I had soaked for days and then left in a slow cooker all day and they were still hard, so next time I'd use canned beans...cause the flavor was great. Mushrooms, carrots and potatoes would also work great.


Bean and Tomato Stew

Ingredients

4 cups cooked beans (you can use 4 cans of different beans, rinsed and drained - I like Pinto, Navy, Kidney and Lentils)
1 can chopped tomatoes
2 fresh tomatoes, chopped
1 packet vegan mince (I used Helen's Kitchen)
1/2 cup brown rice
10 cups stock (vegetable or vegan beef/chicken)
1 onion, chopped finely
2 Tbls tomato paste
2 handfuls of english spinach
1/2 cup red wine
1 tsp black pepper
2 bay leaves


Method

If you're using a slow cooker just throw everything in and leave cooking on high so 8-10 hours. You may need to add more water if necessary.
If not, use a large saucepan and fry the onions in a little oil on medium heat for around 5-10 minutes or until soft.
Add all other ingredients and mix well.
Turn heat to high and boil for 10 minutes.
Return to a low simmer for 1-2 hours, depending on bean cooking time.
You may need to add more water from time to time.
Once stew is thick and everything is cooked through remove bay leaves and serve.
You can puree in a blender if desired.
Serve with toast or crusty bread.



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