Do you ever have one of those days where you feel a bit tired and sluggish, and like you probably need to pump your body full of good things? Well, this is the most delicious remedy! It’s full of beans, grains and vegetables (and topped with a healthy portion of dairy too – optional of course!). This one pot Mexican bean stew has it all.
With flavours of smoked paprika, cumin, coriander and cinnamon it’s seriously tasty as well.
This makes a perfect meatless Monday recipe. You can also make it vegan by omitting the soured cream and cheese (try topping with sliced avocado instead – yum!)
One Pot Mexican Bean Stew – The Ingredients
- Olive oil – you could substitute with vegetable oul
- Onion – use a large white or yellow onion.
- Garlic – feel free to up the garlic if you particularly like it!
- Smoked paprika, cumin, coriander, cinnamon – these ground spices create the base for your stew. I use more smoked paprika to really get that deep smoky flavour throughout.
- Red wine – optional
- Black beans and black eyed beans – you can swap these beans for any (unsauced) tinned beans that you have in your cupboard. Tinned chickpeas also work well here.
- Chopped tomatoes – you could also use passata.
- Yellow peppers – you can substitute with sweet red peppers.
- Quinoa – adds body to the stew. You can use red or white quinoa.
- Fresh coriander – leave out if you’re one of those people who can stand the taste!
- Soured cream and grated cheese – leave off to make the dish vegan.
Top tips to make the dish:
- Make ahead
You can make the stew up to 24 hours in advance of serving. Cool, keep in the fridge and reheat thoroughly before serving. This also freezes well.
- Play with your toppings
Try topping it with crumbled tortilla chips, feta or avocado.
- Add extra veg
This versatile stew will take lots of other types of vegetables- I’ve used frozen squash, spinach and courgette in it before. If you have some veg in the fridge or freezer that needs using up, give it a try in this! I would avoid peas or broccoli though.
One Pot Mexican Bean Stew
Save This RecipeIngredients
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 1 tbsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 small glass red wine
- 1 x 400g tin black beans
- 1 x 400g tin black eyed beans
- 1 x 400g tin chopped tomatoes
- 2 yellow peppers
- 150 g quinoa
- 1 large handful fresh coriander
- Soured cream and grated cheddar to serve
Instructions
- Chop the onion and garlic and put in a large saucepan with the olive oil. Sizzle for 2 minutes, then add the paprika, cumin, ground coriander and cinnamon. Stir well, then tip in the red wine. Allow to bubble down.
- Add the black beand and black eyed beans (with a little of the water from the tins) and chopped tomatoes. Simmer for 2-3 minutes.
- Add the chopped yellow peppers and quinoa. Add a little water if it’s too thick, and bring to the boil. Let it simmer gently for approximately 10 minutes until the quinoa is cooked.
- Turn off the heat and stir through the chopped coriander. To serve, top each bowl with a little grated cheese and a dollop of soured cream. Enjoy the health kick!
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