Red Bean and Pepper Stew (Vegan) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Great vegan stew for the winter. Serve with mashed or baked potatoes. If you're not vegan, add a dollop of creme fraiche. From the International Vegetarian Union. Ingredients:
2 garlic cloves, crushed |
1 large onion, chopped |
1 carrot, chopped |
1 leek, shredded |
1 red pepper, chopped |
1 (15 ounce) can chopped tomatoes |
1 (15 ounce) can red kidney beans, drained |
1 tablespoon paprika |
1 tablespoon balsamic vinegar |
1 teaspoon vegetable oil |
1/2 pint vegetable stock |
salt and pepper, to taste |
cayenne pepper (optional) |
Directions:
1. Heat oil over a moderate heat in a large pan. Saute all the vegetables in oil for 10 minutes.
2. Add the vegetable stock, chopped tomatoes and paprika. Bring to the boil, season to taste with salt & pepper and simmer for 10 minutes.
3. Add the beans to the stew along with the balsamic vinegar. Cover the pan and simmer for another 20 minutes.
4. Remove from the heat. Check the seasoning, and add an optional sprinkling of cayenne.
5. Serve.
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