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25-Minute Smoky Red Bean Stew – vegetarian recipe
Stav Kogan

25-Minute Smoky Red Bean Stew

In just 25 minutes, you can have a rich, savory stew bubbling on the stove, filled with hearty kidney beans and a smoky kick from chipotle adobo. It's the kind of comforting, plant-powered meal that warms you from the inside out.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 246 serving
Calories: 246
Ingredients Method Nutrition

Ingredients
  

  • 2 teaspoons (10 ml / 0.3 fl oz) canola oil
  • 1 cup (150 g / 5.3 oz) chopped large onion
  • 3 cloves garlic, minced
  • 1 14-ounce / 400 ml (13.5 fl oz) can vegetable broth
  • 2 tablespoons (30 ml / 1 fl oz) tomato paste
  • 1 teaspoon (5 ml / 0.2 fl oz) snipped fresh oregano, or 1/4 teaspoon dried oregano
  • 1 teaspoon (5 ml / 0.2 fl oz) adobo sauce from canned chipotles, or 1/2 teaspoon (10 ml / 0.3 fl oz) adobo seasoning
  • 1 15-ounce / 425 g (15 oz) can red kidney beans, rinsed and drained
  • 1 tablespoon (15 ml / 0.5 fl oz) snipped fresh cilantro
  • 2 cups (370 g / 13.1 oz) hot cooked brown rice, for serving
  • Lime wedges, for serving
  • To easily control the smoky heat, start with a smaller amount of adobo sauce and add more to taste after the stew has simmered.
  • For a creamier texture, use an immersion blender to pulse the stew once or twice directly in the pot before stirring in the cilantro.
  • Boost the veggie content by adding a cup of frozen corn or a handful of fresh spinach during the last few minutes of simmering.
  • This stew is fantastic for meal prep. Store it in an airtight container in the refrigerator for up to 4 days; the flavors will meld and deepen overnight.

Method
 

  1. In a large saucepan, heat the oil over medium heat.
  2. Add the onion and cook, stirring, for 4-5 minutes until soft.
  3. Add the garlic and cook for another minute until fragrant.
  4. Stir in the vegetable broth, tomato paste, dried oregano (if using), and adobo sauce until combined.
  5. Add the rinsed kidney beans and use a potato masher or the back of a spoon to gently mash about a quarter of the beans against the side of the pot to thicken the stew.
  6. Bring the mixture to a boil, then reduce the heat to a simmer.
  7. Cook, uncovered, for 5 minutes, stirring occasionally.
  8. Remove from heat, stir in the fresh cilantro and fresh oregano (if using), and serve hot over brown rice with fresh lime wedges.

Nutrition

Calories: 246kcalCarbohydrates: 48gProtein: 11gFat: 4g

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