Créé avec l’IA
Spicy Vegan Bean Stew
45 min 181 kcal par portion Facile
Ingrédients
4 Portions
- kidney beans2 cups
- onion1 large
- ginger1 tablespoon
- diced tomatoes3 cups
- hot peppers2 pieces
- olive oil1 tablespoon
- cumin1 teaspoon
- paprika1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Rinse and drain the kidney beans if using canned beans. If using dried beans, soak them overnight and cook until tender.
- 2
In a large pot, heat the olive oil over medium heat.
- 3
Add the chopped onion and sauté until translucent, about 5 minutes.
- 4
Stir in the minced ginger and chopped hot peppers, cooking for another 2 minutes.
- 5
Add the diced tomatoes, cumin, and paprika to the pot. Stir well to combine.
- 6
Add the kidney beans to the pot and mix everything together.
- 7
Season with salt and pepper to taste.
- 8
Bring the stew to a simmer, then reduce the heat to low and let it cook for about 20-30 minutes, allowing the flavors to meld together.
- 9
Taste and adjust seasoning if necessary before serving.
