A classic French entrée that is creamy and comforting, this Latin American Bean Stew will not disappoint. It is a heart-warming, one-pot stew that is suitable for vegan and vegetarian diets but will satisfy all palates. Follow the Multo™ by CookingPal® guided recipe to cook the stew and make the nut cream topping all in one bowl and have a filling meal prepared in no time.
A tomato-based stew that slowly simmers crushed tomatoes, beans, onions, and tons of aromatic spices until flavors mesh and beans are soft. Top with a non-dairy almond sour cream with a touch of creaminess.
2 OZ / 60 G peeled almonds
2 OZ / 60 G cashew nuts
16 OZ / 450 G water
8 OZ / 240 G onions
1 TSP lemon juice
1 TSP apple cider vinegar
1 EA garlic clove
2 TBSP olive oil
0.5 TSP ground cumin
0.5 TSP ground coriander
0.75 OZ / 20 G chipotle peppers in adobo sauce
14 OZ / 400 G canned tomatoes
2.5 OZ / 70 G tomato paste
1 EA vegetable stock cube
14 OZ / 400 G canned kidney beans
14 OZ / 400 G canned butter beans
4 OZ / 120 G canned sweetcorn
0.5 TSP dried oregano
0.25 TSP pepper
Peel and cut the onion into quarters.
Place the almonds, cashews, water, onion vinegar, salt, lemon juice into mixing bowl. Blend for 20 seconds / speed 9.
Scrape down the sides and cook for 7 minutes / 195°F|90°C / speed 3.
Blend for 30 seconds / speed 10 until smooth.
Place your nut cream into a bowl and store in the fridge until ready to use. Clean the bowl.
Peel and cut the onion into quarters. Peel the garlic. Add them to mixing bowl.
Add the oil to mixing bowl.
Chop for 8 seconds / speed 6.
Sauté for 5 minutes / 212°F|100°C / speed 1.
Add the cumin, ground coriander, chipotle peppers, tomato paste and tinned tomatoes.
Cook for 8 minutes / 212°F|100°C / speed 2.
Drain and rinse the beans. Add the beans, corn, salt and pepper, and oregano.
Cook further for 5 minutes / 195°F|90°C / speed 1.
Serve the stew right away into a bowl with a spoonful of the almond cream on top.
Enjoy your meal!
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