Vegan Mexican Bean Stew

    Vegan Mexican Bean Stew

    338saves
    1hr50min


    87 people made this

    About this recipe: Pinto beans, black beans and chickpeas are simmered with sweetcorn, tomatoes and savoury spices. This recipe calls for dried beans, which will need to soak overnight. You could use tinned beans for a shortcut, if you prefer.

    Ingredients
    Serves: 6 

    • 200g (7 oz) dried pinto beans
    • 200g (7 oz) dried black turtle beans
    • 200g (7 oz) dried chickpeas
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 4 cloves garlic, crushed
    • 1 teaspoon ground cumin
    • 1 (600g) jar passata
    • 1 (340g) tin sweetcorn
    • 1/2 teaspoon ground cinnamon
    • salt and freshly ground black pepper to taste
    • cayenne pepper to taste

    Method
    Prep:15min  ›  Cook:1hr35min  ›  Ready in:1hr50min 

    1. Rinse and sort pinto beans, black beans and chickpeas. Place in a large bowl and cover with water. Soak overnight.
    2. Drain beans and place in a large pot; cover with water. Bring to the boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
    3. Heat oil in a small frying pan over medium high heat. Sauté onion and garlic until onion is transparent. Season with cumin and add to the beans along with the passata. Simmer for 20 minutes.
    4. Stir in sweetcorn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

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    Reviews (11)

    by
    11

    Took shortcuts. I loved this recipe. I'm embarassed to admit, I went back for several helpings after dinner. Using tinned beans made for really speedy prep. Thanks for the recipe. - 15 Sep 2008

    anchel79
    8

    Used different ingredients. I used kidney beans and butter beans as I couldn't find recipie beans in local supermarket - it turned out lovely! I also added diced courgette, red pepper and tomato to beef up the vege content. - 25 Nov 2009

    by
    8

    Great recipe...I really enjoyed it! My comments are on the technique...soak the beans separately to avoid discolouring. Also, when you bring them to the boil, lower the heat and partially cover the pot. A mexican olla traditionally used to cook beans has holes in the cover to let steam escape. They should be cooked at a simmer, not a full boil. If you need to add water, add hot water from a kettle. Never add cold water..it lowers the temp too much! Finally, when you cook the onions, add the garllic only after the onion has turned translucent... browning the garlic will make it bitter! This is a great dish for all of us bean lovers. I've made it as directed and also have added cooked and crumbled chorizo... great both ways! Thanks! - 15 Sep 2008

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