Latin Bean and Broth Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 1 stick Celery (sliced)
- 2 carrots (diced)
- 1 red pepper (seeds removed and diced)
- 2 cloves garlic cloves (crushed)
- ½ tsp paprika
- 2 green chili peppers (finely sliced)
- 2 ½ cups hot vegetable stock
- ⅞ cup tomato passata
- 14 ozs ripe Tomatoes (seeds removed and finely chopped)
- 14 ozs canned Black eyed pea (drained)
- 15 ozs canned red Kidney beans (drained)
- ¾ cup canned Sweet corn (drained)
- 1 pinch sugar
- salt
- peppers
- 1 Lime (juice)
- To garnish
- 4 Tbsps Sour cream
- cilantro
- 1 scallion (sliced)
Preparation steps
1.
Heat the oil in a large pan and add the onion, celery, carrots and pepper. Cook over a medium heat for 10 minutes, until the vegetables are soft.
2.
Add the garlic, paprika and chillies for the last 2 minutes.
3.
Stir in the stock, tomato passata, tomatoes, beans, sweetcorn and sugar. Season to taste with salt and pepper.
4.
Bring to a boil and simmer gently for 10 minutes. Remove from the heat and add the lime juice. Taste and adjust the seasoning if necessary.
5.
Serve in warm bowls garnished with a spoonful of soured cream, coriander and spring onions.
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