Lebanese vegan bean stew

    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!

    3 people made this

    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

    Prep:15min  ›  Cook:33min  ›  Extra time:30min cooling  ›  Ready in:1hr18min 

    1. 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.
    2. 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.

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    Reviews in English (1)


    Made it by the recipe family liked it a lot  -  14 Feb 2018  (Review from Allrecipes US | Canada)