Bean stew with rice
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Servings: 4
Calories: 781kcal
This vegetarian stew recipe with beans and rice is healthy and hearty. It's also budget-friendly, family-friendly and plant-based. What more could you ask for!
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Ingredients
- 450 g white rice
- 2 tablespoon olive oil
- 1 red onion diced
- 1 leek sliced finely
- 3 cloves garlic diced
- 2 carrots chopped
- 2 sticks celery chopped
- 1 capsicum chopped
- 400 g canned borlotti beans
- 400 g canned kidney beans
- 500 g passata
- 250 ml vegetable stock from a cube is fine
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp brown sugar
- 200 g frozen peas
Instructions
- Heat the olive oil over medium to low heat in a large soup pot. Saute the onion and leek until soft. Do not let it brown. Add carrot, celery, garlic cloves and capsicum. Cook for 2 - 3 minutes further until fragrant.
- Tip in the canned beans, passata, stock, herbs and sugar. Bring to the boil then simmer gently for 20 minutes.
- Season stew and add peas for the remaining 5 minutes.
- Meanwhile, rinse rice in a sieve to remove excess starch. Place rice into a medium sized saucepan and cover with 900mls of water. Bring to a boil, give it a quick stir then pop a lid on ad turn the heat as low as possible. Leave to cook undisturbed for 10 minutes. Check to see if all water has been absorbed (if not cook for a minute or two longer). Fluff with a fork and serve alongside stew.
Nutrition
Calories: 781kcal | Carbohydrates: 152g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 910mg | Potassium: 1584mg | Fiber: 21g | Sugar: 17g | Vitamin A: 7578IU | Vitamin C: 80mg | Calcium: 179mg | Iron: 8mg