
I’ve been making this Red and Black Bean Stew at home, when I travel to airbnbs, or to bring to a potluck, it’s THAT versatile and simple to put together. The ingredients are easy to source. You can make your beans from scratch and keep the cooking liquid, but canned ones are just fine. The kids also love this stew and ask for it served over rice. The addition of coconut milk at the end gives it a creamy texture that you’ll start craving often! If you have 20 minutes to make dinner, try this stew!
For other quick dinner recipes, check out this Fennel and White Bean Stew and this Creamy Sun-Dried Tomato Pasta.
PrintRed and Black Bean Stew
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion, minced (about 1/2 cup)
- 2 medium carrots, sliced into coins
- 2 small celery ribs, diced (about 1/2 cup)
- 1 small red bell pepper, diced
- 1 jalapeño pepper, sliced in half (optional)
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon cumin seeds
- 1 14-ounce can red kidney beans, undrained
- 1 14-ounce can black beans, undrained
- 2 cups tomatoes, diced small
- 1 teaspoon sea salt
- 2 tablespoons tamari or soy sauce
- 1/2 cup coconut milk
- Celery leaves, for garnish
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook for 2 minutes. Add the celery and cook 2 minutes more. Add the red pepper, jalapeño pepper halves (if using), thyme, cumin seeds, beans with liquid, tomatoes, sea salt and tamari. Mix well, cover and let cook for 5 minutes. Remove cover, stir well and let cook for another 5 minutes, stirring often. Taste and adjust seasonings as necessary. Remove from the heat and add the coconut milk. Serve garnished with celery leaves. Bon appétit!
Notes
Adapted from a Vegan Yum Yum recipe.
Keywords: bean soup, beans
Mijoté de haricots au lait de coco
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 portions 1x
Ingredients
- 2 c. à soupe d’huile d’olive
- 1/2 oignon, émincé (environ 1/2 tasse)
- 2 carottes moyennes, tranchées en minces rondelles
- 2 petites branches de céleri, hachées (environ 1/2 tasse)
- 1 petit poivron rouge, haché
- 1 chili jalapeño, tranché en deux sur la longueur (en option)
- 1 c. à thé de thym frais, haché
- 1/2 c. à thé de graines de cumin
- 1 boîte de 14 onces de haricots rouges, non drainés
- 1 boîte de 14 onces de haricots noirs, non drainés
- 2 tasses de tomates, hachées finement
- 1 c. à thé de sel de mer
- 2 c. à soupe de sauce tamari ou soya
- 1/2 tasse de lait de coconut
- Feuilles de céleri, comme garniture
Instructions
Chauffer l’huile d’olive dans une grande casserole à feu moyen élevé. Ajouter l’oignon et les carottes, et cuire pendant 2 minutes. Ajouter le céleri et cuire 2 minutes de plus. Ajouter le poivron rouge, le chili jalapeño, the thym, les graines de cumin, les haricots et leur liquide, les tomates, le sel de mer et la sauce tamari ou soya. Bien mélanger, couvrir et laisser mijoter pendant 5 minutes. Retirer le couvercle, bien mélanger et laisser cuire 5 minutes de plus, en brassant souvent. Ajuster les assaisonnements, si nécessaire. Retirer du feu et ajouter le lait de coconut. Servir garni des feuilles de céleri. Bon appétit!
Notes
Adapté d’une recette de Vegan Yum Yum.