Vegan Bean Stew With Chilli And Cocoa
Vegan Bean Stew With Chilli And Cocoa
Servings: 4 people
Ingredients
- 2 cans beans I used one can of kidney bans and a mixed one
- 2 cans chopped tomato
- 200 ml water
- 1 medium red onion chopped finely
- 2-3 cloves garlic minced
- 1 medium beetroot peeled and roasted
- 1 yellow pepper cubed
- 2 tbsp concentrated tomato puree
- 1 tsp cumin
- 1 tbsp smoked paprika
- 1/2 tsp chilli flakes
- 1 tsp brown sugar
- 2 tbsp olive oil
- 1 tbsp raw, unsweetened cocoa powder
- salt and pepper to taste
Instructions
- First roast the beetroot in the oven (about 15-20 minutes if you chop into half). Let it. cool, then peel it and chop it up into smaller cubes.Get your casserole dish out and add heat the oil. Add the onions and the sugar, caramelise them together for 5 minutes. Add the concentrated tomato puree and the cumin, smoked paprika and chilli. Simmer for a minute or two. Add the chopped tomato and the water. Tip in the beans, beetroot and the yellow peppers.Cook it for about 40 minutes. Lastly stir in the cocoa powder, season it with salt and pepper and cook it for another 10 minutes.Enjoy.
