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Member recipe

Mexican bean stew with quinoa

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Cooking time

Prep: 15 minutes Cook: 35 minutes

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Serves 5

Vegetarian take on the Mexican chicken stew with quinoa and beans

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  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 red peppers, deseeded and chopped into largish chunks
  • 1 diced courgette
  • 3-4 tbsp chipotle paste
  • 2 x 400g cans chopped tomatoes
  • 1 x 400g can pinto beans, drained
  • 1 x 400g can butter beans, drained
  • 250g quinoa
  • 2 vegetable stock cubes


  1. Heat the oil in a deep frying pan and fry the onions, courgette and peppers for a few mins until softened.

  2. Stir in the chipotle paste for a minute, followed by the tomatoes and beans. Add up to a tomato can-full of water to cover the vegetables and beans. Bring to a gentle simmer for 20 mins.

  3. Once the stew is simmering, boil a pot of water with the two vegetable stock cubes and cook the quinoa for 15 minutes.

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