Member recipe

Terry's take on Mexican Bean Stew

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Cooking time

Prep: 15 minutes Cook: 50 minutes

Skill level



Serves 3

This dish is truly vegetarian and a very filling meal that tickles those taste buds

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  • 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

  • 200gm cous cous
  • 300ml vegetable stock


  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

  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.

  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.

  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.

  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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