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Black bean and butter bean slow cooker stew

You'll need a slow cooker. This recipe serves up to 6 people. we ate it with this easy homemade bread you can find here, or you may prefer to serve it with rice.

My kids really enjoyed it and we hope you will too! 

This recipe is gluten free.

The stew will last in the fridge for a couple of days, or in an airtight container in the freezer for up to 12 weeks.

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Ingredients

Ingredients: 

  • 1 400g tin of black beans

  • 1 400g tin of butter beans (lima beans)

  • 1 400g tin of chopped tomatoes

  • 1 diced onion

  • 1 grated carrot

  • 1 diced red pepper

  • 3 garlic cloves, crushed

  • 2 vegetable stock cubes

  • 2 cups hot water

  • 8 tbsp tomato puree

  • 3 tbsp paprika

  • 3 tbsp ground cumin

  • 1 tbsp dried thyme

  • 2 tbsp chilli powder

  • 1 tsp Worcester sauce

  • 2 tsp sugar

  • 2 tbsp corn flour

Salt and pepper to taste

Method

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1.

Put all of your prepared vegetables in the slow cooker with your crushed garlic. Stir in the flour to coat everything - tip - if you are eating this recipe without rice add a little more flour to thicken it up.

2.

Drain and pour in both tins of beans, chopped tomatoes, hot water and stock cubes. If you want to add chickpeas, sweetcorn or anything else you fancy, go ahead, make it your own!

3.

Now add the tomato paste, herbs and spices, salt, sugar, Worcester sauce and stir well.

4.

Set the slow cooker to low and cook for 6-8 hours, or 4 hours on high. Enjoy!