Kidney Bean Tomato Stew

Kidney beans simmered in a spiced tomato base. Makes 3 servings.

26 min · Serves 3 · Vegan · ≈230 kcal per serving · ≈15 g protein

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Ingredients

• 450g cooked kidney beans, drained
• 300g tinned chopped tomatoes
• 120g onion
• 6g garlic
• 3g paprika
• 2g cumin seeds
• 4g fresh red chilli
• 15g olive oil
• 3g salt

Method

1. Soften onion in oil; add garlic, paprika, cumin and chilli 1 minute.
2. Add tomatoes; simmer 8 minutes.
3. Stir in beans and salt; cook 8 minutes until heated through and flavours meld.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.