Friday, 2 June 2017

Oil Free Spicy Kidney Beans and Pineapple Stew

There's something very comforting eating chunky soups and stews, I really love them. 
This stew is warming, hearty and super delicious. The combination sounds very strange but trust me the sweetness of the pineapple goes very well with the heat of the chipotle powder.
This stew is delicious eaten alone or with warmed pitta bread or even brown rice. The choice is yours :)

1 can of kidney beans
1 can of chopped tomatoes
Small can of pineapple plus juice
4 large mushrooms (sliced)
1 cup of vegetable stock
1 red onion (sliced)
1 tsp garlic powder
1 tsp cumin and coriander powder
1 tsp curry powder
1 tbs Liquid aminos/soya sauce
2 Tbs nutritional yeast
1/2 tsp chipotle powder( you can use chili if you don't have it)
squirt of sriracha
1/2 tsp dried rosemary


Add water to a large pan and fry the onions until slightly tender.
Add the mushrooms and all of the spices and cook for 2 minutes.
Now add the can of chopped tomatoes and let it cook on a low to medium heat for 5 -7 minutes to reduce the tartness.
Now add the cup of vegetable stock and cook for 5 minutes.
Now add the kidney beans, pineapple and juice and stir gently and let it cook on a low to medium heat for 10 minutes until it slightly thickens .

Serve and enjoy :)

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