Bean Stew
This hearty bean stew is packed with protein and flavor, making it a perfect comfort food for any occasion.
Discover the ultimate vegan bean stew that not only satisfies your taste buds but also nourishes your body.
This wholesome recipe is ideal for anyone seeking a plant-based meal that is both delicious and filling.
Visit vegancooking.recipes for more inspiring vegan dishes that excite your palate and elevate your cooking skills.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute any of the beans with your favorites. If you prefer fresh tomatoes, use about 4 cups of chopped fresh tomatoes instead of canned. Adjust spices according to your taste preference.
Tips & Notes
- •For added heat, include diced jalapeño or red pepper flakes.
- •Experiment with different beans like chickpeas or lentils for unique flavors and textures.
Recipe Variations
- •Add leafy greens such as spinach or kale for extra nutrition.
- •Incorporate sweet potatoes for a sweeter flavor and additional nutrients.
Storage & Freezing
Store leftover bean stew in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave until warmed through.
Frequently Asked Questions
Can I freeze this bean stew?
Yes, this bean stew freezes well. Allow it to cool completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 3 months.
What can I serve with bean stew?
This bean stew is delicious on its own but can also be paired with crusty bread, brown rice, or quinoa for a more filling meal.
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This hearty bean stew is packed with protein and flavor, making it a perfect comfort food for any occasion.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- 2
Stir in the minced garlic, carrots, celery, and bell pepper. Cook for an additional 5-7 minutes, stirring occasionally.
- 3
Add the canned diced tomatoes (with their juice), kidney beans, black beans, and vegetable broth to the pot.
- 4
Stir in the cumin, paprika, oregano, salt, and black pepper. Bring the mixture to a boil.
- 5
Once boiling, reduce the heat to low and let the stew simmer uncovered for about 30 minutes, stirring occasionally.
- 6
After 30 minutes, taste and adjust seasoning if necessary. Stir in the lime juice.
- 7
Serve hot, garnished with fresh cilantro.
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