Mexican Bean Stew


When I was planning what to share on the blog, I made a long list of ideas to develop and with winter fast approaching, a soup or stew was top of the list. The only thing I notice about soups is that I often add beans or some sort of protein source to my meal as an accompaniment, so it seemed like a good idea to just include them in the recipe in the first place! This would actually make a delicious soup if you just popped it in the blender once cooked! You could also cook some rice to serve it with, but I love it with the buckwheat pitta bread I posted a few weeks ago, which only takes a few minutes to whip up at the same time.

what you’ll need

(serves 4, or 6 with rice)

  • 2 onions

  • 3 large garlic cloves

  • 1/2 teaspoon of chilli powder

  • 1/2 teaspoon of cumin

  • 1/2 teaspoon of smoked paprika

  • 1 tin of tomatoes 165g cooked, drained sweetcorn

  • 480g of cooked, drained mixed beans (2 tins)

  • 1 large courgette

  • 1 red pepper

  • 3 big handfuls of spinach

To garnish:

  • Fresh coriander

  • Coconut yoghurt

In a large saucepan or casserole pot, heat a small glug of olive oil and add the garlic cloves, crushed.

Dice the onions, adding them to the pan. When they start to soften, mix in the cumin and chilli powder. Quarter the courgette, then slice along the length of each quarter, then chop the red pepper to similar size. Add these in the pan and stir well.

While the vegetables soften, drain the beans. Then add these to the pan with the tinned tomatoes too. Leave the pot on a medium heat, stirring regularly, for about 10 minutes until the vegetables begin to soften. Finally add in the spinach and sweetcorn and mix in until the spinach wilts completely.

Then it is ready to serve, garnished with fresh coriander and CoYo.