Vegan Red Bean Stew

Es Vegan and spicy, is a spoon plate, warm and thick broth. East vegan stew de Red beans It is a good recipe for the coldest days. I have added a touch of corn, recalling that rich combination of beans and corn that Mexican cuisine brought us. They are delicious, but they are also a great source of protein, as beans and corn complement each other nutritionally and increase their protein value.

Vegan Red Bean Stew

Print recipe

Save recipe

Please login to bookmark Close

Username or email

Password

Remember me

No account yet? Sign up

A vegan and spicy red bean stew with corn. Ideal for winter days.

• Ana Valdes

• Kitchen: vegan
• Recipe type: vegetables
• Calories: 250
• Rations: 4

• Cooking time: 20M
• Total time: 20M

Ingredients

• 400 g cooked kidney beans (one large pot, drained weight)
• 150g cooked sweet corn kernels (one can)
• 170 g onion
• 2 cloves of garlic
• 1 dried red chilli
• 60 g of red pepper
• 1 spoonful of fried tomato
• half a teaspoon of white peppercorns
• 300 ml water
• shawl
• oil

Preparation

1. Put in the glass the peeled and quartered onion, the pepper, the peeled garlic cloves, the chilli, half a teaspoon of salt and 25 ml of oil. We chop during 5 seconds at speed 5.

2. Then we sauté for 10 minutes, 100º, speed 1.

3. Add the fried tomato, water and beans. Add salt to taste (I added a teaspoon) and program 10 minutes, 100º, speed 1.

4. Add the corn and mix gently with the spatula.

Equivalences with TM21

More information - Spicy Indian Lentil Cream