Bean Stew doesn’t sound particularly appetising, but this is quite delicious! Of course, it’s a vegetarian meal, but that shouldn’t put any carnivores off. It could be served over a grilled chicken breast or a lamb steak. This is a recipe for the Thermomix.
I’ve been scouring my recipe books and the net for vegetarian recipes using legumes and pulses to replace the protein component that meat supplies in our diet. It’s important to limit our meat intake as it is acid forming and takes a long time to digest unless accompanied by the right enzyme producing vegetables. Plus, meat is horribly expensive!
I wasn’t really able to find a recipe that appealed to me, so I made one up instead, adapting a Gordon Ramsay (horrors – can’t bear the man!) recipe.
1 onion, cut into 8ths
2 cloves garlic
3 sprigs oregano
3 sage leaves
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
¼ tsp dried chilli flakes, (optional)
1 large carrot, diced
220g chopped vegies (I used baby aubergine, green pepper and a small tin of champignons)
2 bay leaves
3 tsp vegetable stock
2 tomatoes skinned, roughly chopped
2 cans 4 Bean Mix
Chop onion, garlic and herbs by tipping on to spinning blades of TMX at speed 5. Scrape down and add oil and spices. Cook on 100c for 2 minutes at speed 1.
Add carrots, water, herbs and stock and cook on 100c for 5 minutes, speed 1, reverse. Add chopped tomatoes and vegies and cook on 100c for 15 minutes, speed 2, reverse. Add beans and cook for a further 2 to 3 minutes as before. Add pepper.
Serve with a dollop of yoghurt and fresh chopped parsley. Sprinkle with paprika, if desired.