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Main course · Mexican

Vegan Northern Pinto Bean and Roasted Pepper Stew

35 min Serves 4 ~300 kcal/serving ~£5.00 (£1.25/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 800 g pinto beans
  • 2 red peppers
  • 300 g tomatoes
  • 1 onion
  • 2 garlic cloves
  • 300 ml vegetable stock
  • 15 g fresh coriander

Nutrition (per serving)

Calories
300 kcal
Protein
17.3 g
Carbohydrate
41.9 g
of which sugars
8.9 g
Fat
1.6 g
of which saturates
0.3 g
Fibre
15.3 g
Salt
1.79 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion, garlic cloves and sliced red peppers in a large pan for 8 minutes until softened.

  2. 2

    Stir in the tomatoes and pinto beans with the vegetable stock.

  3. 3

    Simmer for 15 minutes, mashing some of the beans against the side of the pan to thicken the stew.

  4. 4

    Scatter with fresh coriander before serving.

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