Vegan butter bean stew
Difficulty
Easy 👌10
min.
Preparation
20
min.
Baking
0
min.
Resting
Thai peanut-coconut soup with rice noodles
Step 1/5
- 1 red onion
- 2 cloves garlic
Mince the garlic and roughly dice the onion, then add both to a saucepan on medium heat with a good glug of oil.
Step 2/5
- 100 g mushrooms
- 1 red bell pepper
Add in your vegetables - use whatever you’ve got in the fridge (for the recipe I used mushrooms and red pepper).
Step 3/5
- 1 tsp ground cumin
- 1 tsp smoked paprika powder
- 1 pinch chili flakes
Add in all the spices and leave to infuse for a minute or so - stirring occasionally.
Step 4/5
- 400 g tinned chopped tomatoes
- 200 ml vegetable stock
Add in the tinned tomatoes and vegetable stock. Bring to the boil and then reduce to a simmer. Leave for 10 minutes.
Step 5/5
- ½ Tinned butter beans
- 2 tsp maple syrup
- 20 g spinach
Add the rinsed butter beans and spinach. Taste, add the maple syrup and adjust with salt and pepper if necessary. Stir until the spinach has wilted and then you’re ready to serve.
in Berlin