Mexican Bean Stew

August 31, 2016

Ingredients – Serves 2-3
3 Carrots Chopped
Half a red onion and half a white onion
250grams plain Soya yoghurt
2 Large TBS of Chipotle paste and 1 teaspoon Harissa paste
6 chopped mushrooms
1 thinly sliced red pepper
1 can of mixed beans, haricot, chickpeas, butterbeans
Himlayan pink salt
Large clove of garlic finely chopped
half an aubergine cubed.
1 tspoon cumin
1 tspoon paprika

1. Chop the carrots into slice, add to a saucepan, cover in water, bring to the boil and allow to simmer for ten minutes until cooked through then drain and set aside.

2. Add the coconut oil to a large frying pan and place it on a medium heat. Add the onion and garlic and cook gently for three minutes stirring freqeuntly. Add the aubergine, then the mushrooms, pepper and lastly the cooked carrots. While stirring cook all together for a further three minutes.

3. Add in the mixed beans then add the chipotle and harissa paste and spices with the yoghurt.

4. Simmer gently for ten minutes and season with salt and pepper.

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