SPICY KIDNEY BEAN STEW

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SPICY KIDNEY BEAN STEW

Looking for some healthy comfort food? This vegan spicy kidney bean stew is perfect for a quick and hearty supper.


Dad's Cuisine - Spicy kidney bean stew

Kidney beans tend to be one of my kitchen staples. They're versatile, incredibly healthy, satisfyingly filling, and while they can be fairly bland when they're eaten by themselves, they make a great alternative in ground beef dishes, and are perfect for soaking up the flavors in a sauce. 

I was inspired to make this dish after visiting Mexico and not eating a single chili dish while I was out there. After eating mountains of guacamole and tons of tacos, I was craving something spicy when I got home. But an authentic Mexican chili (not chili con carne, which is a Tex-Mex dish) usually uses jalapeño peppers and chili powder, whereas I wanted a dish that was spicy without being fiery. In fact, this spicy kidney bean stew has more in common with the lentil dhal I made a few weeks ago. 

The great thing about making this dish is that you can just chuck everything in the pan and leave it to simmer, leaving you with some time to get on with something else (laundry for me, in case you were wondering. Hey, the holiday had to end sometime). It's great to whip up when you're short on time but looking for some serious comfort food! 

Spicy kidney stew

Ingredients (serves 4-6)

500g tin kidney beans, rinsed and drained
300g tin diced tomatoes, undrained
2 small yellow onions, chopped 
4 cloves ground garlic
1 tbsp cumin seeds
1 tbsp dried coriander
1 tsp turmeric powder
1 tsp ginger powder
1/2 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp sugar
Salt& Pepper
Olive oil 
1 tbsp cornflour (optional)

 1. Heat the olive oil in a saucepan and fry the onions and garlic until browned. 
2. Add the salt and pepper, cumin seeds, turmeric powder, ginger powder and garlic powder, stir well and lower the heat. Leave to cook for 2 minutes.
3. Add the kidney beans and stir well. Leave to cook for a further 2 minutes, then add the tomatoes and juice. Stir well, bring to the boil and reduce to a simmer. Add a cup of water if you feel there isn't enough juice.
4. After 10 minutes, add the cinnamon, sugar and coriander. If you would like a thicker sauce, add the cornflour and mix well. Stir all ingredients well and leave to simmer for a further 10 minutes. Serve with white rice.

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