Bean and spinach stew

Bean and spinach stew

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 172 kcal
, Fat: 5 g
, Carbohydrate: 19 g
, Protein: 9 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Stew

1 tbsp olive oil
1 onion, finely chopped
2 tbsp tomato puree
2 tsp hot paprika
1 tin chopped tomatoes (approx. 800 g)
4 dl water
3 tbsp miso paste
1 tin black beans (approx. 435 g), rinsed, drained
200 g leaf spinach
2 cm ginger, finely grated
salt and pepper to taste
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How it's done

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Stew

Heat the oil in a wide pan. Add the onion, sauté for approx. 3 mins. Add the tomato puree and paprika, cook for approx. 3 mins. Add the tomatoes, water and miso, bring to the boil. Add the beans, simmer for approx. 5 mins. Add the spinach in batches, allow to wilt. Add the ginger, cover and simmer for approx. 2 mins., season.

Good to know
Serve with: Basmati rice

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