Sweet And Tangy Vegetarian Bean Stew Recipe

About this recipe

A hearty and flavorful vegetarian bean stew with a sweet and tangy twist, perfect for a satisfying dinner. Packed with protein-rich beans and a medley of seasonings, this dish is ideal for solution seekers looking for a quick and delicious meal.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 1 Kg Kissan Tomato Ketchup Glass
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 1 kg Whole Farm Brown Sugar
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 kg Akar Powder Salt

Instructions

1. 1. Heat a large soup pot over medium heat and add 1 tablespoon of olive oil.
2. 2. Add 1 diced onion to the pot and sauté until softened and translucent, about 5 minutes.
3. 3. Stir in 1/2 cup of brown sugar, 1/2 cup of ketchup, and 1/4 cup of apple cider vinegar, mixing well to combine.
4. 4. Add 1 can of butter beans, 1 can of kidney beans, and 1 can of vegetarian baked beans (including their liquid) to the pot. Stir to incorporate.
5. 5. Season the stew with 1/2 teaspoon of salt and let it simmer over low heat for 15-20 minutes, stirring occasionally to prevent sticking.
6. 6. Taste and adjust seasoning if needed. Serve hot with crusty bread or over rice for a complete meal.