Spiced Bean Stew
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1⁄2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cardamom, can substitute nutmeg
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cinnamon
- 3 large tomatoes, peeled and chopped
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can white beans, drained
- 16 ounces water
- fresh parsley sprig
directions
- Soften the onions and garlic in a large pan with the olive oil.
- Add the powdered spices and stir well for a few minutes.
- Add in the tomatoes and then the beans.
- Pour in a can of water and leave the mixture to simmer for at least half an our until stewed.
- Serve the stew garnished with a generous amount of parsley and accompanied by brown rice.
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Reviews
-
Very good, filling & no salt! I thought maybe the lack of salt was a mistake but it didn't need any. I used canola oil in place of the olive oil as my only olive oil would have burned as it is unrefined. I freshly ground whole cardamom pods & used good canned tomatoes. I ended up using canned chickpeas as my beans as I thought I had other beans on hand when I didn't. Garnished with the chopped flat leaf parsley made this dish for me. Served with white Basmati rice and recipe#471153.
Tweaks
-
Very good, filling & no salt! I thought maybe the lack of salt was a mistake but it didn't need any. I used canola oil in place of the olive oil as my only olive oil would have burned as it is unrefined. I freshly ground whole cardamom pods & used good canned tomatoes. I ended up using canned chickpeas as my beans as I thought I had other beans on hand when I didn't. Garnished with the chopped flat leaf parsley made this dish for me. Served with white Basmati rice and recipe#471153.