Beans · vegan

Beets ‘n’ Beans Stew

Beany beets bash

189 kcal  happyfacenobackground happyfacenobackground happyfacenobackground happyfacenobackground  VE

Flavours: ½-1 green/red chilli, ½ veg stock cube, 1 tbsp lime juice, 1 tbsp Worcester sauce (vegetarian), juice from the beetroot pack, garlic clove, pepper

Bulk: 1 medium red onion, 150g carrot, 500g vaccum packed beetroot, 200g chestnut mushrooms, 240g black eyed beans (~400g tin)

Jazzy: Add around 10 spring onions

Great with: crusty bread roll

Store: can be kept in the fridge in a sealed container for up to 2 days or frozen for later use

Lets cook: Cut the carrots into discs then quarters, roughly slice the red onion, dice the chilli (as much as you would like) and cut the beetroot into bite-size chunks. Place all these in a medium-large pan along with the juice from the beetroot pack, crushed garlic, lime juice, stock cube, Worcester sauce, chilli, pepper and 1 cup hot water. Simmer on a medium heat for 30 minutes, stirring every 5 minutes or so. Next roughly chop the mushrooms into bite-size pieces, drain and wash the beans and add these to the pan. Cook for a further 10 minutes. You can add the sliced spring onion for the last 5 minutes. Then serve with a warm crust bread roll  cutefacenobackground

beets-n-beans

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