Mexican Bean Stew

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  • 1 medium onion
  • 2 cloves of garlic
  • 1 tsp of cummin
  • 1 tsp of smoked paprika
  • 2 carrots choped up
  • 1 butternut squash, diced
  • 1 tin of organic tomatoes
  • 1 tablespoon of tomato puree
  • 1 tin of kidney beans
  • Fresh coriander
  • 1 litre of homemade chicken/ geg stock depending on vegetarian option
  • Fresh coriander
  • Yogurt to serve


  • Fry the onions in olive oil for 5 mins, then add the garlic and reduce the heat and stir for three minutes.
  • Add the spices and let the flavour build for a further 3 mins or so.  Your kitchen should start to smell amazing.
  • Add the tomato puree and the tin of tomatoes, and the vegetables, stock and kidney beans.
  • Cook on a slow simmer for a further 15 minutes.
  • Chop the corriander and add it just before serving.
  • Serve with yogurt of leave this out for a dairy free option.


Thanks to Maggie in IINH for this recipe!

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