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Red Bean Stew

2 cans red beans (kidney or other red beans)

2 TBSP oil (olive or vegetable)

1 onion

4 carrots

2 green peppers

1 can tomato paste

3 cups broth or water

2 TBSP red wine vinegar

1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX

1 TBSP Spice by Rachel Sweet CHAI SPICES



Peel and dice the onion and set aside. Rinse and slice the carrots and dice the peppers. Set all veggies aside in a bowl together. Heat the oil in a large pot over medium heat. Add the diced veggies and cook, stirring occasionally, for 10 minutes. While the veggies are cooking, empty the cans of beans into a colander and rinse.


Add the tomato paste, rinsed beans, the broth, and the tablespoon of CHAI SPICES and of SLIGHTLY SPICY CAJUN MIX to the pot and stir well. Bring to a boil and then cover the pot. Turn the heat to its lowest setting and simmer for 20 minutes. Add the red wine vinegar and let cook an additional minute before serving. Ladle piping how stew into deep bowls.


Enjoy!




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