Creamy tahini bean stew with rice.

By vegamelon


tahini bean stew (serves 4)
-1 giant onion, diced
-Four cloves garlic, minced
-1 tsp every (or to style): chili powder, paprika, floor cumin, dried oregano, salt
-1/2 tsp every (or to style): black pepper, cayenne
-1 bell pepper, minced
-6 tbsp tomato paste
-2 tbsp ketchup
-Three cups (30 oz) cooked beans of your alternative
-1 cup water, plus extra as wanted
-1 tbsp every (or to style): apple cider vinegar, dijon mustard, liquid smoke
-Four tbsp tahini
In a big pot, warmth some oil/water and add the onion. Saute for five minutes, then add in garlic and spices. As soon as aromatic, stir in bell pepper, tomato paste, ketchup, beans, and water. Cowl the pot, then simmer for 10-15 minutes, till beans are very tender. If wanted, add extra water to skinny out the stew. Combine in ACV, mustard, liquid smoke, and tahini. Serve heat and luxuriate in!
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By admin