This stew is packed full of protein, providing a comforting, nourishing, warming dish.
Serves: 10
Time to prepare: 15 mins
Time to cook: 1 hr 30 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
1 tablespoon olive oil
4 cloves garlic
1500g / 3lb 4oz kidney beans (4 tins)
800g / 1lb 12oz tinned tomatoes
1 onion
800g / 1lb 12oz carrots
800g / 1lb 12oz peanut butter
1 tsp paprika
500ml (1 pint) of water
Instructions
Heat oven to 180°C/350°F/gas mark 4.
Heat olive oil in large casserole pan (suitable for putting in the oven).
Add garlic and onion, cook until just starting to brown.
Add carrots, paprika, beans, tinned tomatoes, and peanut butter.
Add water.
Stir well, cook on the hob for 15 minutes, stir as needed.
Put in the oven. Cook for 1 hour, stir halfway (add more water if needed).
Serve with jacket potatoes, rice, quinoa or couscous and some green leafy vegetables.
