Roasted Vegetable and Red Bean Stew
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Discover our Red Bean and Roasted Vegetable Stew, a celebration of global flavors. Merging key ingredients from diverse culinary traditions, this recipe is a true homage to international cuisine. Red beans, a staple in Latin American, Caribbean, African, and Asian cuisines, are paired here with roasted vegetables, a cherished Mediterranean technique to enhance their flavor. The chosen spices, such as cumin, smoked paprika, and cayenne pepper, bring warm and profound notes reminiscent of Indian, Middle Eastern, and North African kitchens.
If your taste buds crave a spicier adventure, feel free to enrich this dish with additional spices. To add variety and texture, incorporating vegetables like mushrooms can also offer a new dimension to this already rich stew.
This stew stands out for its simplicity in preparation while being a delight to the palate and a nutritional asset. Served with crusty bread or rice, it makes for a complete, comforting, and satisfying meal.
In conclusion, this Red Bean and Roasted Vegetable Stew is more than just a dish; it’s an invitation to explore world flavors from the comfort of your kitchen. Easy to make, delicious, and nourishing, it’s perfect for anyone looking to enrich their table with a warm and universal dish.
Roasted Vegetable and Red Bean Stew
Ingredients
For the roasted vegetables:
- 2 medium carrots diced
- 2 zucchinis diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 red onions quartered
- 4 cloves of garlic minced
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of dried thyme
For the stew:
- 400 g about 14 oz of cooked red beans (drained weight)
- 400 g about 14 oz of crushed tomatoes (canned or fresh peeled and crushed)
- 2 tablespoons of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper adjust according to heat preference
- 500 ml about 2 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro or flat-leaf parsley for garnish
Instructions
Prepare the roasted vegetables:
- Preheat your oven to 200°C (400°F).
- In a large bowl, mix the carrots, zucchinis, bell peppers, onions, and garlic with olive oil, salt, pepper, and thyme.
- Spread the vegetables on a baking sheet in a single layer. You can also line the baking sheet with parchment paper.
- Roast in the oven for 25-30 minutes, until the vegetables are tender and slightly caramelized. Stir halfway through to ensure even cooking.
Prepare the stew:
- While the vegetables are roasting, heat a large pot over medium heat.
- Add the crushed tomatoes, tomato paste, cumin, paprika, cayenne pepper, and vegetable broth. Mix well.
- Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to blend.
- Add the cooked red beans and continue to simmer for an additional 5 minutes.
Assemble:
- Once the vegetables are roasted, add them to the pot with the stew. Gently mix to combine.
- Let the stew simmer for another 5 to 10 minutes, adjusting seasoning with salt and pepper to taste.
Serve:
- Serve the roasted vegetable and red bean stew hot, garnished with cilantro or parsley.
- Accompany with crusty bread or rice for a complete meal.
A recipe proposed by Maison Marmite
