Vegan Blackbean Stew

Vegan Blackbean Stew
Vegan Blackbean Stew Image
Photography of one vegan blackbean stew, grey porcelain, Heinz Double Concentrate Tomato Puree, natural light, solid white background, minimalist composition --ar 4:5 --v 6.0 -- style raw
Heinz Double Concentrated Tomato Puree
Tomato Puree
Vegan Blackbean Stew
Serves 8
  • 2 tbsp olive oil
  • 25g coriander, stalks finely chopped, and leaves chopped (keep separate)
  • 1 large white onion diced
  • 4 garlic cloves, thinly sliced
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1 tsp oregano
  • 2 large, sweet potatoes, cut into 2cm cubes
  • 2 red peppers deseeded and sliced
  • 2 x 400g tin black beans drained and rinsed
  • 200ml veg stock, made with a veg stock cube
  • 200g kale
  • Lime, juiced and zested
For the zesty yoghurt
  • 200g coconut yoghurt
  • Zest of lime
  • Salt and pepper
1. In a heavy-based casserole dish over medium-high heat, add 1 tsp olive oil. Once hot, add coriander stalks, onion, and garlic. Cook for 5 minutes until golden. Add turmeric, paprika, oregano, and Heinz tomato puree. Cook for 2 minutes.
2. Add sweet potato and red peppers to the pan, coat in the spices. Next, add Heinz chilli tomato base, black beans, and vegetable stock. Season to taste. Bring to the boil, reduce to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally until the sweet potato is cooked through.
3. Meanwhile, in a small bowl, mix coconut yoghurt, lime zest, salt, and pepper.
4. Once the stew is cooked, remove the lid, add the kale. Gently stir and cook for 2-3 minutes until wilted. If needed, add a splash more water for desired consistency, and add chopped coriander and lime juice.
5. To serve, divide between bowls, and top with zesty yoghurt.
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