Hearty Vegetable Bean Stew Recipe

About this recipe

A comforting and nutritious dinner option featuring a medley of vegetables and beans simmered in a flavorful broth, perfect for solution seekers looking for a wholesome meal.

Ingredients

• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 500 g Carrot
• 100 g Celery Stalk
• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 500 g Mangat Ram Red Rajma
• 500 ml Bertolli Extra Virgin Olive Oil
• 1 pc (20 g) Milagro Farm Mixed Herbs
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 80 g Knorr Vegetables Stock Cubes

Instructions

1. 1. Rinse 200 g red beans thoroughly, then soak them in 1 liter of water with 1 crumbled vegetable stock cube for at least 6 hours or overnight.
2. 2. Drain the beans and set them aside. Heat 2 tbsp olive oil in a large pot over medium heat.
3. 3. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
4. 4. Stir in 2 chopped onions, 2 chopped carrots, and 2 chopped celery stalks. Cook for 5 minutes until the vegetables begin to soften.
5. 5. Add 1 peeled and chopped eggplant to the pot and cook for another 5 minutes, stirring occasionally.
6. 6. Return the soaked beans to the pot and pour in 1 liter of water with 2 crumbled vegetable stock cubes. Bring the mixture to a boil, then reduce the heat to low.
7. 7. Season the stew with 1 tsp dried mixed herbs, salt, and pepper to taste. Cover and simmer for 1.5 hours, stirring occasionally, until the beans are tender.
8. 8. Taste and adjust the seasoning if needed. Serve hot as a hearty dinner.