Kirly Sues Kitchen

Vegan Mixed Bean Stew


bean stew








1 tin kidney beans, drained and rinsed
1 tin haricot beans
12oz / 350g mixed red, green and yellow peppers, chopped
1 400g tin chopped tomatoes
1 red onion, finely chopped
2 cloves garlic, crushed
1 tbsp oil
2 sticks celery, chopped
2 small sweet potatoes, chopped
1 carrot, diced
2 teaspoons All Purpose Seasoning
1 rounded dessertspoon tomato purée
1 dessertspoon soy sauce
4 drops of tabasco sauce
1 tsp paprika
1 tsp dried thyme
2 bay leaves
black pepper
24 fl oz / 725ml vegetable stock


Heat the oil in a large pan and gently fry the onion and garlic until softened. Add the tomatoes, tomato purée and soy sauce and cook until pulpy.
Add all the remaining ingredients and stir well. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally.


Close Menu