Terry's take on Mexican Bean Stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 3. Tblspn cooking oil I used virgin
- 1 large onion sliced
- 2 garlic cloves finely chopped
- 1 yellow pepper diced
- 1 medium potato diced
- 3 sticks of celery washed and chopped
- 200gm mushrooms halved
- 1 tsp Cumin, 1 TSP ground coriander,1 TSP chilli powder
- 400gm tin chopped tomatoes, 400gm tin of mixed beans(drained and rinsed)
- 200ml vegetable stock
- Seasoning
Cous cous
- 3. Tblspn cooking oil I used virgin
- 1 large onion sliced
- 2 garlic cloves finely chopped
- 1 yellow pepper diced
- 1 medium potato diced
- 3 sticks of celery washed and chopped
- 200gm mushrooms halved
- 1 tsp Cumin, 1 TSP ground coriander,1 TSP chilli powder
- 400gm tin chopped tomatoes, 400gm tin of mixed beans(drained and rinsed)
- 200ml vegetable stock
- Seasoning
- 200gm cous cous
- 300ml vegetable stock
Method
step 1
Heat the oil in a medium sized saute pan. Once heated add onions and garlic stir fry until onions are translucent about 3 minsstep 2
Add diced potatoes and stir fry for another 2 mins. Add celery pepper and mushrooms cook for a further 3 mins. Add all spices and stir well for a few seconds.step 3
Add tomatoes, beans and stock stir well then add a little salt and lots of black pepper and gently bring to a rolling simmer. Cover and continue simmering for about 35mins or until stew thickens and potatoes are cooked.step 4
After 30mins make the 300ml of vegetable stock. Add 200gms cous cous to a bowl and cover with the stock. Cover the bowl and leave to cook.step 5
Fluff the cous cous with a fork and serve onto 3 plates. Ladle the stew alongside on on top of cous cous and enjoy.
