One Pot Mexican Bean Stew
This one pot Mexican bean stew with quinoa is a hearty vegetarian dinner packed with beans, spices and vegetables. Ready in 30 minutes.
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 3 cloves garlic
- 1 tablespoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 50 mls red wine
- 400 grams black beans tinned, in water
- 400 grams black eyed beans tinned, in water
- 400 grams chopped tomatoes
- 2 yellow peppers
- 150 grams quinoa
- 30 grams 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 beans 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 15 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.
Video
Nutrition Facts
One Pot Mexican Bean Stew
Amount per Serving
Calories
484
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
158
mg
7
%
Potassium
1311
mg
37
%
Carbohydrates
82
g
27
%
Fiber
21
g
88
%
Sugar
7
g
8
%
Protein
24
g
48
%
Vitamin A
1635
IU
33
%
Vitamin C
124
mg
150
%
Calcium
133
mg
13
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Make Ahead, Storage and Freezing
This stew keeps extremely well, which makes it perfect for batch cooking. Fridge:Store leftovers in an airtight container for up to 3 days. Freezer:
Allow the stew to cool completely before freezing. It will keep well for up to three months. Reheat gently on the hob or in the microwave until piping hot.
