VeganVegetarian

EpiVegan’s Smoky Bean Stew

This recipe is from our friend EpiVegan's brand new cook book 'What Vegans Eat'. This hearty bean stew is not only bright and tasty to look at, but it really delivers on flavour. Perfect for a warming and high-protein supper. It's also so simple to make and ready in under 30 minutes!

Prep Time: 5 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

1 tbsp Filippo Berio Mild & Light Olive Oil, for frying
3 shallots, finely chopped
1 jalapeño chilli, finely chopped
2 garlic cloves, finely chopped
1 x 400g tin aduki beans (or black beans), rinsed and drained
1 x 198g tin sweetcorn, drained
1 tsp chilli paste
½ tsp smoked paprika
1 tbsp garlic purée
Pinch of black pepper
300g passata
Juice of ½ lemon or lime

To serve

1 avocado
4 tbsp plant-based yoghurt
2 handfuls of spinach leaves
Small bunch of coriander

Method

Heat some olive oil in a pan, then add the shallots, chilli and garlic and cook over a medium heat until softened.
Tip in all the remaining ingredients, along with 125ml (1/2 cup) water. Stir to combine, then simmer for 20 minutes to thicken, stirring occasionally.
Serve hot with any toppings of your choice.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.