Tomato Pesto Red Bean Stew
This Red Bean Stew is elevated to the next level using Sacla' Vegan Tomato Pesto. Not only it does it enhance the flavour but also brings an amazing richness to this hearty & healthy classic.
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Prep Time
20
Cook Time
35
Serves
6
Ingredients
- 1 tbsp. olive oil
- 300g (2 medium) white onions
- 1 small chilli pepper, finely chopped
- 7 cloves garlic, chopped
- 1 tbsp. paprika
- 1 tbsp. ground fenugreek (georgian spice)
- 1 tsp. ground black pepper
- ¾ jar Sacla' Vegan Tomato Pesto
- ½ tbsp. salt flakes
- 300ml tomato passata
- 4 cans red kidney beans (2 with brine, 2 drained)
- 40g walnuts
- 1 cup (240ml) hot water
- Small bunch fresh coriander, chopped
- Small bunch fresh parsley, chopped
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How to make the recipe
Step 1
Add olive oil to the pan and fry onions until soft and golden, for 7-10 min.
Step 2
Add chilli pepper, half of the garlic, spices, Sacla' Vegan Tomato Pesto & tomato passata (do not salt if your beans are already salted, instead adjust the seasoning at the end).
Step 3
Add in the beans, mix and cook for 5-7 minutes to infuse the flavours.
Step 4
Scoop out 400ml of bean mixture into a blender, add walnuts and blend until it forms a smooth paste.
Step 5
Pour in the mixture into the pan with beans, add hot water and cook on medium-low heat for 15 minutes.
Step 6
Taste and adjust seasonings. Add in the remaining garlic, parsley and coriander 5 minutes before the end of the cooking.
Step 7
Top with some fresh coriander and serve with warm bread and pickles.
