Roasted Tomato Chilli Bean Stew

Vegan, Dairy-free, Gluten-free, Vegetarian

 


Warm up with this delicious nutrient packed winter dish. It's Vegan, Gluten-Free and packed with protein and fibre.

Created by @sarahsspoonful

INGREDIENTS

  • 500-600 g grape or roma tomatos
  • 1 cup dried white beans* pinto, navy, cannelloni etc
  • 1 onion diced
  • 3-4 gloves garlic minced
  • 1/2 red chilli
  • 1 vegetable stock cube
  • 2 cups baby spinach
  • handful chopped herbs* parsley, rosemary
  • 1/2 lemon zest
  • 1-2 cup olive oil*
  • 1 cup white rice*

METHOD

  • 1. Preheat oven to 200ºc
  • 2. Slice the tomatoes in half and lay them out on a lined baking tray
  • 3. Dizzle with olive oil and bake until the tomatoes are soft and juicy – about 20 minutes.
  • 4. Rinse beans. Add a few generous glugs of olive oil to the a large dutch oven or casserole dish on medium heat on the stovetop. add the onion, garlic and chilli and sauté until fragrant and soft.
  • 5. Add the beans to the casserole dish and stir for a few minutes. add the stock cube, about four cups of water and the rosemary sprigs. bring to a gentle boil and simmer for about 30-45 minutes, until the beans are soft.
  • 6. Add the cooked tomatoes to the pot and simmer for about 5-10 minutes. you can smoosh some of the tomatoes with the back of a spoon to mix the juices together
  • 7. Add the baby spinach, parsley and lemon zest, and cook for a further minute or two
  • 8. Serve with white rice and enjoy
Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @sarahsspoonful for more great recipes.
Handpicked recipes
@nakedfoods
@nakedfoods