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Vegan Black Bean Stew
30 minServes 4Nutri-Score A€
A
30 min
30 minVegan Black Bean Stew
what you need
Ingredients
olive oilPantry30 ml
onion (diced)Produce1 piece
sea saltSpices5 g
garlic (minced)Produce3 pieces
fresh thyme (leaves picked)Produce5 g
black beans (cooked, rinsed and drained)Pantry800 g
sweet potato (peeled and cubed)Produce400 g
spices (cumin, smoked paprika, chili)Spices8 g
plant milk (thick, coconut, soy or oat)Beverages200 ml- vegetable stockPantry400 ml
- srirachaPantry15 ml
per serving
Nutrition
218kcal
- Carbs
- 33 g
- Proteins
- 10 g
- Fat
- 6 g
what you’ll use
Tools
Stockpot- Stovetop
wooden spoon
step by step
Method
- Step 1
Sauté the aromatics
- Heat the olive oil in a pot over medium heat.
- Add the onion and sea salt and cook until softened.
- Stir in the garlic and fresh thyme.
- Step 2
Toast the spices
- Add the spices and stir for a minute to bloom their flavor.
- Step 3
Simmer the stew
- Add the sweet potato, black beans and vegetable stock.
- Bring to a simmer and cook until the sweet potato is tender.
- Step 4
Cream it up
- Stir in the plant milk and sriracha.
- Simmer briefly until the stew is thick and creamy, then taste and adjust the seasoning.