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Mexican Bean Stew


A fully plant-based recipe full of fibre, protein and manages to sneak in 10 different vegetables. I made this batch a couple of weeks ago and the recipe made so much I was able to freeze plenty of portions for nights like tonight when all I want to do is spend longer at the park enjoying the warm evenings with my dog, instead of sweating it out in the kitchen. ⁣


I’ll be honest, there’s a bit of chopping involved, but once you’ve done that it’s pretty much as simple as popping it all in a pan and waiting for the magic to happen. ⁣


A fully plant-based recipe full of fibre, protein and manages to sneak in 10 different vegetables. I made this batch a couple weeks ago and the recipe made so much I was able to freeze plenty of portions for nights like tonight when all I want to do is spend longer at the park enjoying the warm evenings with my dog, instead of sweating it out in the kitchen. ⁣

I’ll be honest, there’s a bit of chopping involved, but once you’ve done that it’s pretty much as simple as popping it all in a pan and waiting for the magic to happen. ⁣

Ingredients

1 brown onion, finely chopped ⁣

1 red onion, finely chopped ⁣

3 garlic cloves, minced ⁣

1 400g tin of cannellini beans⁣, rinsed 

1 400g tin of black beans, rinsed ⁣

1 400g tin of kidney beans, rinsed 

700g tomato passata ⁣

175g okra, chopped into rounds ⁣

4 large carrots, chopped into smallish cubes ⁣

4 sticks of celery, chopped into smallish cubes ⁣

2 red capsicums, chopped into cubes ⁣

400ml broth/stock⁣

2 tsp cumin ⁣

1 tsp coriander⁣

1 tsp chilli flakes ⁣

Method


1. Add the onions and garlic to a pan with a splash of extra virgin olive oil and cook on a low-medium heat until softened. ⁣

2. Add the carrot and celery and cook for 10-15 minutes until softened. ⁣

3. Add all the spices, tomato passata, capsicum, broth and the beans. Stir everything together and cook on medium heat for 20 minutes.⁣

4. Add the okra and season with salt/pepper. Leave to simmer on a lower heat for a further 20 minutes until you get a thick-saucy consistency. Make sure you give it a little stir every 10 minutes or so to preventing sticking. Serve with whatever takes your fancy.


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Holly Arnold 

PO Box 214

Brighton Le Sands, NSW

2216

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