Meals and Courses

Red Pepper, Kidney Bean and Spinach Stew

cook 20 mins
  • 3 tablespoons olive or vegetable oil
  • 2 large red peppers, cut into large pieces
  • 3 garlic cloves, sliced
  • 2 teaspoons ground cumin or Mexican spice mix, such as fajita seasoning (optional)
  • 2 tablespoons tomato purée
  • 400 ml (14 fl oz) hot vegetable stock
  • 400 g (13 oz) can chopped tomatoes
  • 610 g (1 lb 3 3/4 oz) canned kidney beans, rinsed and drained
  • 200 g (7 oz) frozen leaf spinach, defrosted and drained
  • salt and pepper
  • Heat the oil in a saucepan and cook the peppers and garlic over a medium heat for 5–6 minutes, stirring frequently, until softened.
  • Stir in the cumin, if using, and cook for 1 minute before adding the tomato purée, hot stock, chopped tomatoes and kidney beans. Bring to the boil, season to taste, then cover and simmer gently for 10–12 minutes until thickened slightly. Stir in the spinach for the final minute of cooking, then ladle into bowls to serve.
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