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SAVOURY · WARM

Mexican Bean Stew

A warming, gently spiced bean stew that blends into a rich, smooth meal.

Mexican Bean Stew

Method

  1. Warm the oil in a pan and soften the onion for 5 minutes.
  2. Add the garlic and spices and cook for 1 minute.
  3. Add the beans, tomatoes and stock, then simmer for 15 minutes.
  4. Let it cool slightly, then add the avocado.
  5. Blend until completely smooth, adding stock to reach the right texture.

A warming, gently spiced stew made with store-cupboard beans and tomatoes. Once blended, it becomes a rich, smooth meal that is easy to take.

Texture check

Thick but smooth, with no bean skins or lumps. Pass it through a sieve if needed.

Swaps

Use kidney beans or chickpeas instead of black beans. Leave out the cumin for a milder taste.

Storage

Keeps in the fridge for up to 2 days or in the freezer for up to 1 month. Reheat until piping hot.

Allergens

Check the stock cube label for celery.

Try it with our Functional Minis.

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