Latin Bean and Broth Stew 

Latin Bean and Broth Stew

(0)

Calories:461 kcal
Difficulty:easy
Preparation:30 min
Ready in:30 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories461 kcal(23%)
Protein18 g(36%)
Fat11 g(14%)
Carbohydrates78 g(30%)
Added Sugar1 g(1%)
Roughage18 g(60%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2 tablespoonsolive oil
1onions chopped
1 stickCelery sliced
2carrots diced
1red peppers seeds removed and diced
2 clovesgarlic crushed
½ teaspoonspaprika
2green chile finely sliced
2 ½ cupshot vegetable stock
⅞ cupstomato passata
14 ouncesripe tomatoes seeds removed and finely chopped
14 ouncescanned black-eyed peas drained
15 ouncescanned red Kidney beans drained
¾ cupscanned Sweet corn drained
1 pinchsugar
salt
peppers
1Limes juice
To garnish
4 tablespoonsSour cream
Cilantro
1scallions sliced

Directions

1 Heat the oil in a large pan and add the onion, celery, carrots and pepper. Cook over a medium heat for 10 minutes, until the vegetables are soft.
2 Add the garlic, paprika and chillies for the last 2 minutes.
3 Stir in the stock, tomato passata, tomatoes, beans, sweetcorn and sugar. Season to taste with salt and pepper.
4 Bring to a boil and simmer gently for 10 minutes. Remove from the heat and add the lime juice. Taste and adjust the seasoning if necessary.
5 Serve in warm bowls garnished with a spoonful of soured cream, coriander and spring onions.
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