Cajun Black Bean Vegetable Stew

Serves 2

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  • 2 tbsp Olive oil
  • 200g Leek (about 1 large), finely sliced
  • 160g Fennel (about ½ a bulb)
  • 200g Brown onions (about 1 medium), diced
  • 3 cloves Garlic, diced
  • 1 tsp Fennel seeds
  • 1 tsp Sweet paprika
  • 1 tsp Cayenne powder
  • 1 tbsp Corn flour
  • 2 tbsp Tomato puree/paste
  • 1 can Black eyed peas, drained and rinsed
  • 1 cube Veg Stock
  • 200mls Boiling water
  • 200mls Chopped tomatoes or passata
  • 100g Spring greens, shredded
  • 1 tsp Dried tarragon (optional)

Add the oil to a pan on medium heat and sauté the onions, leek, fennel, garlic and spices for 5 minutes until softened

Add the corn flour and stir in the tomato puree for a minute more

Crumble in the veg stock cube and add the chopped tomatoes and the boiling water gently stirring

Add the black beans, greens and cover with a lid to simmer for 5 minutes until the greens have wilted

Garnish with tarragon and serve

View Cajun Black Bean Vegetable Stew

Prep time: 10 minutes

Cook time: 15 minutes

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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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