Meals
Chili Beans
Vegan Curry Bean Stew
This recipe was inspired by our aunt Anigret's chili beans. Hers contains ground beef; but we loved our vegan version better and that's how we cook it now.
Ingredients
- 2 cups Kidney beans or Barlotti beans, parboiled
- 2 medium Onions (diced)
- 6-7 cloves Garlic (diced)
- 1/2 cup Celery (diced)
- 1/2 cup tomato concasse
- 1/4 cup Vegetable Oil
- 1/2 tsp Cumin
- 1/4 tsp Black Pepper
- 1 tbsp Hot curry powder
- Salt
- Chili Red pepper flakes
- 1/2 cup Water
Preparation
In a pot
- Sweat the onion, the garlic, and the celery in the oil.
- Stir in the tomato and the spices.
- Cook until it boils.
- Stir in the beans.
- Add the water.
- Cook on low heat for about 30 minutes.
Serving
Serve this dish on top of rice pilaf or aside mashed, boiled, or roasted potatoes.
