Member recipe
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Terry's take on Mexican Bean Stew

By watson.terence@gmail.com (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3
This dish is truly vegetarian and a very filling meal that tickles those taste buds
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Ingredients

  • 3. Tblspn cooking oil I used virgin
  • 1 large onion sliced
  • 2 garlic cloves finely chopped
  • 1 yellow pepper diced
  • 1 medium potato diced
  • 3 sticks of celery washed and chopped
  • 200gm mushrooms halved
  • 1 tsp Cumin, 1 TSP ground coriander,1 TSP chilli powder
  • 400gm tin chopped tomatoes, 400gm tin of mixed beans(drained and rinsed)
  • 200ml vegetable stock
  • Seasoning

Cous cous

  • 3. Tblspn cooking oil I used virgin
  • 1 large onion sliced
  • 2 garlic cloves finely chopped
  • 1 yellow pepper diced
  • 1 medium potato diced
  • 3 sticks of celery washed and chopped
  • 200gm mushrooms halved
  • 1 tsp Cumin, 1 TSP ground coriander,1 TSP chilli powder
  • 400gm tin chopped tomatoes, 400gm tin of mixed beans(drained and rinsed)
  • 200ml vegetable stock
  • Seasoning
  • 200gm cous cous
  • 300ml vegetable stock

Method

  • STEP 1
    Heat the oil in a medium sized saute pan. Once heated add onions and garlic stir fry until onions are translucent about 3 mins
  • STEP 2
    Add diced potatoes and stir fry for another 2 mins. Add celery pepper and mushrooms cook for a further 3 mins. Add all spices and stir well for a few seconds.
  • STEP 3
    Add tomatoes, beans and stock stir well then add a little salt and lots of black pepper and gently bring to a rolling simmer. Cover and continue simmering for about 35mins or until stew thickens and potatoes are cooked.
  • STEP 4
    After 30mins make the 300ml of vegetable stock. Add 200gms cous cous to a bowl and cover with the stock. Cover the bowl and leave to cook.
  • STEP 5
    Fluff the cous cous with a fork and serve onto 3 plates. Ladle the stew alongside on on top of cous cous and enjoy.
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