Vicky made a delicious spicy bean stew for our Farm Shop Party at the weekend and so many people commented on how good it was that we are giving you the recipe.
It was mostly in Vicky’s head, but she’s kindly written it down.
Spicy Bean Stew
- 1 large Onion – chopped
- 1 garlic clove – finely chopped
- 1 red chilli – finely chopped
- 1 tin chopped tomatoes
- 2 carrots – peeled and diced
- 1 potato peeled and diced
- 500g mixed beans – pre-cooked (kidney, cannellini, borlotti, butter & chickpeas)
- handful of wild garlic or spinach
- 500ml vegetable stock
- 1 tsp Dried cumin
- 1 tsp dried corriander
- 1/2 tsp mixed spice
- 1 tbsp Balsamic vinegar
- 2 tbsp dark soy sauce
- 1 tsp dark brown sugar
- 1 tbsp smoked paprika
- 2 tbsp olive oil
In a large saucepan, fry the onions over a medium heat for 5 minutes before adding the garlic & chilli and cooking until slightly browned in the olive oil. Add the carrots, potatoes, dried herbs, stock and chopped tomatoes and simmer until the potato begins to soften. Add the rest of the ingredients except the spinach, and simmer, stirring occasionally for 15 minutes. Add the spinach, season and rest for 5 minutes before serving.
We served our spicy bean stew in tacos, topped with cheese, fresh herbs and other vegetables, but this could also be used as a BBQ side dish. Make extra as it is delicious 2nd time round.