This January, I'm kicking off a new series: 30-minute-high-protein meals! Each week, I'll share an easy recipe that is packed with protein and it won't take much of your time! We are kicking off the series with this delicious, hearty and quick stew with borlotti beans, red kidney bean and Swiss chard. The two different types of beans, complement each other perfectly, so make sure to include them!
Vegan, nut free | Serves 3 | MAIN
Ingredients:
- 1 onion
- 1 leek
- 2 cloves of garlic
- 2 tablespoons olive oil
- 80g of Swiss chard, chopped
- 1 tablespoon of each tomato paste and soy sauce
- 1 vegetable stock
- 1/2 teaspoon of each chilli flakes, curry powder, smoked paprika, oregano and garlic granules
- Salt and pepper
- 3 tablespoons of tomato passata
- 240g borlotti beans, (drained weight), drained and washed
- 240g red kidney beans (drained weight), drained and washed
- 1 tablespoon of maple syrup
Steps:
1.Chop the onion and leek and grade the garlic.
1.In a wide pan, on a medium heat, add the oil, onions and leek and sauté until translucent.
2.Add the grated garlic and sauté for another minute. Add the tomato paste, soy sauce, vegetable stock, all the spices and sauté for a minute. Add a splash of water to deglaze the pan.
3.Add the tomato passata, both types of beans and 400ml of boiling water. Stir, bring to boil, lower the heat to medium, cover and let it simmer for 10 minutes.
4.Add the chard, stir and cook for additional 10 minutes.
5.Finish with the maple syrup and adjust the seasoning to your preference.
6.Serve with basmati rice quinoa or brown rice.
Enjoy!
