Roasted Tomato Chilli Bean Stew

Warm up with this delicious nutrient packed winter dish. It's Vegan, Gluten-Free
and packed with protein and fibre.

Created by @sarahsspoonful [https://www.instagram.com/sarahsspoonful/?hl=en]

Servings:

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Instructions

1 1. Preheat oven to 200ºc
2 2. Slice the tomatoes in half and lay them out on a lined baking tray
3 3. Dizzle with olive oil and bake until the tomatoes are soft and juicy - about
20 minutes.
4 4. Rinse beans. Add a few generous glugs of olive oil to the a large dutch oven
or casserole dish on medium heat on the stovetop. add the onion, garlic and
chilli and sauté until fragrant and soft.
5 5. Add the beans to the casserole dish and stir for a few minutes. add the stock
cube, about four cups of water and the rosemary sprigs. bring to a gentle boil
and simmer for about 30-45 minutes, until the beans are soft.
6 6. Add the cooked tomatoes to the pot and simmer for about 5-10 minutes. you can
smoosh some of the tomatoes with the back of a spoon to mix the juices together
7 7. Add the baby spinach, parsley and lemon zest, and cook for a further minute
or two
8 8. Serve with white rice and enjoy

Roasted Tomato Chilli Bean Stew

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🧂 Ingredients

Instructions

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