Name: Spicy bean stew with red onion salsa
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, finely diced; 1 teaspoon cumin seeds; 2 clove garlic, finely chopped; 2 teaspoon ground coriander; 1 teaspoon dried oregano; 1 teaspoon sweet paprika; 1/4 teaspoon smoked paprika; 1/4 teaspoon chilli powder, or more to taste; 3 cup cooked pinto beans, or 2 x 400g tins pinto beans, rinsed and drained; 2 x 400g tins chopped tomatoes; 1 teaspoon fine sea salt; 1/2 teaspoon raw sugar; Greek yoghurt or sour cream, to serve; Red onion salsa; 1/2 large red onion, finely diced; handful parsley leaves, finely chopped; handful coriander leaves, finely chopped; juice ½ lemon; 2 tablespoon olive oil; fine sea salt, to taste

Spicy bean stew with red onion salsa

This spicy bean stew recipe creates the ultimate vegetarian, gluten-free meal! Serve with zingy fresh salsa over rice, quinoa or roasted kumara for a taste of warming, guilt-free comfort food. Created by Emma Galloway for Taste magazine

Serves 4

Cook

20M

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme

This recipe was first published in Taste magazine.

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Ingredients

2 tablespoon olive oil

1 onion, finely diced

1 teaspoon cumin seeds

2 clove garlic, finely chopped

2 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon sweet paprika

1/4 teaspoon smoked paprika

1/4 teaspoon chilli powder, or more to taste

3 cup cooked pinto beans, or 2 x 400g tins pinto beans, rinsed and drained

2 x 400g tins chopped tomatoes

1 teaspoon fine sea salt

1/2 teaspoon raw sugar

Greek yoghurt or sour cream, to serve

Red onion salsa

1/2 large red onion, finely diced

handful parsley leaves, finely chopped

handful coriander leaves, finely chopped

juice ½ lemon

2 tablespoon olive oil

fine sea salt, to taste

Method

1.Heat olive oil in a large saucepan. Add onion and cumin seeds and cook for 5 minutes, stirring often, until tender.

2.Add garlic and spices and cook, while stirring, for a further 30 seconds. Add drained beans, tomatoes, salt and sugar and stir well. Bring to a simmer, then reduce heat and cook, covered, for 10 minutes.

3.Meanwhile, combine all the salsa ingredients and set aside while the beans cook.

4.To serve, ladle beans into bowls and top with a little yoghurt or sour cream and some red onion salsa.