Lebanese vegan bean stew
(1)
1 hour 18 min
This Lebanese tomato-based stew with red kidney beans and fresh coriander is a delicious vegan meal and easy on the wallet!
LauraF
3 people made this
Ingredients
Serves: 2
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 bunch fresh coriander, stems removed and leaves minced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 400ml tomato passata
- 1 (400g) tin red kidney beans, drained and rinsed
- salt and ground black pepper to taste
Method
Prep:15min ›
Cook:33min ›
Extra time:30min cooling ›
Ready in:1hr18min
- Heat oil in a pan over medium-low heat. Add onions; cook and stir until softened, about 10 minutes. Stir in fresh coriander, garlic, cinnamon, ground coriander and cumin; cook until fragrant, about 3 minutes. Pour in tomato passata. Reduce heat to low; simmer sauce until flavours combine, about 10 minutes.
- Stir beans into sauce. Cover pan and simmer until beans are heated through, about 10 minutes. Season with salt and pepper. Cool to room temperature before serving, about 30 minutes.
