Delicious filling warming stew, perfect for winter nights and great for lunches also. Make a big batch so you can enjoy throughout the week. Full of good stuff 🙂
- 1 400g Tin black eyed beans (Drained)
- 1 400g Tin Tomatoes
- 2 Red Peppers (Diced)
- 1/2 cup oat milk
- 1 Red Onion (Diced)
- 1 tbsp tomato puree
- 4 Cloves Garlic (Minced)
- 2 tsp Cacao Powder
- 1 tsbp agave syrup
- 1 tsp oregano
- 1 tbsp paprika
- 2 tsp Chilli Powder
- 2 tsp cumin
- 1 tbsp olive oil
- 1 tbsp Balsamic Vinegar
- 3 Carrots (washed skin on and chopped into chunks)
- 2 Sweet potatoes (washed skin on and chopped into chunks)
- 1 green or red chilli (sliced to top the stew)
- 1 handful coriander (chopped to serve with)
- spinach (to serve with)
- To a pan of boiling water add the carrots and sweet potatoes, allow this to simmer on a medium heat for 10 minutes, drain and set to one side.
Meanwhile…Fry off the onion and garlic in the olive oil for 3 minutes, add in the peppers, spices (chilli powder/oregano/cumin/paprika/cacao) the agave syrup and the tomoto puree whilst adding in a splash of water to loosen the mixture so it doesnt stick to the pan. Add the oat milk and balsamic vinegar stir though for another 1/2 minutes then adding the beans and the tomatoes. On a low heat allow this to cook through for 10 mins, then add in the sweet potatoes and carrots you cooked up and allow to cook through for another 5 minutes.
Serve up 🙂
Serve with the cashew cheese sauce (Recipe included) sprinkle the fresh coriander, sliced chillis and spinach. You can enjoy a full bowel of this, but you can also serve with rice, bulgar wheat or cous cous, I like to add avocado to it also. It will last 3 days in the fridge, perfect for a speedy meal prepped day and great to take for lunch with a heap of veggies.
Any leftovers are easy to freeze, just allow to cool then pop in a air tight container will last up to 3 months in the freezer.
Hope you enjoy
Love Sarah xoxo