Winter might be over but you must be mistaken if you think that the soups are leaving this kitchen! Oh no, soups are a year round thing if you’d ask me, they just change from season to season. Winters are for hearty and warming soup with bold flavours, in spring I like to serve more light and fresh soups, during summer we have our cooling and refreshing soups and in fall everything involves either squash or pumpkin related so yeah, pumpkin soup?…
You can never have enough bean stew recipes right? They’re not only delicious and combined with rice a perfect protein, but they are also very nice to prep for days ahead! This batch gave me about three big meals, so perfect for those evening when you’re just a bit to tired to cook. Beans and rice are also quite cost-effective meals, just add whatever veggies you prefer and you’ve got yourself a perfect dish!
These type of meals are also great for those people who stress about proteins, just eat some rice and beans.
You can play with this recipe to make it your own, for this batch I used carrots to add a bit of sweetness, but why not try adding (sweet) potatoes, peas, or corn? Maybe you don’t have kidney or black beans on hand, no problem, you can use whatever bean you have on hand or prefer! Cilantro might taste like soup to you, don’t worry you can add whatever herb you like, try adding some parsley or basil. Well you catch the drift right, just have fun with it!
You can use this bowl as a little inspo for how to have to serve this dish, but just adding it over rice (find recipe for unicorn rice here) and maybe some spinach will be good enough for me. You could also eat it with some flatbread or stuff them inside some potatoes if you’re feeling adventurous!
You could even use it as a spread on some hearty flax crackers, there are no rules when it comes to how you have your food, right!?
Tomato Bean Stew
- 1 can kidney beans
- 1 can black beans
- 7 cloves garlic
- 1 red onion
- 1 big carrot
- 1 small knob ginger grated
- 2 cups tomato pureé
- 1 chili pepper
- 2 cups water
- 1 tbsp curry masala powder
- 1 tbsp garam masala
- 2 tbsp nutritional yeast
- 1 handful cilantro
- Start by sauteing the onion and garlic for about 5 minutes over low/medium heat. After this you can add the carrots and cook for another 2 minutes before adding the remaining ingredients.
- Bring it to a boil and let it simmer for about 30 minutes to an hour. Enjoy over rice or with some flatbread.