Mexican bean stew with quinoa
Member recipe by seialkali
Member recipe by seialkali
Cooking time
Prep: 15 minutes Cook: 35 minutesSkill level
EasyServings
Serves 5Vegetarian take on the Mexican chicken stew with quinoa and beans
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Ingredients
- 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
Method
Heat the oil in a deep frying pan and fry the onions, courgette and peppers for a few mins until softened.
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.
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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