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Roasted Vegetable and Red Bean Stew

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course
Cuisine International
Servings 3 servings

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
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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.
Keyword Vegetables
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A recipe proposed by Maison Marmite