easy red kidney bean tomato stew
This easy red kidney bean tomato stew is a hearty, one-pot vegan recipe packed with flavor. Learn how to make this budget-friendly and protein-rich tomato bean stew with simple ingredients.
Equipment
- 1 Pot
Ingredients
- 2 cups cooked red kidney beans or 2 cans, 15 oz each, drained & rinsed
- 2 tablespoons olive oil or any cooking oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 large tomatoes chopped (or 1 can, 14 oz diced tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder optional, for heat
- 1 teaspoon ground coriander optional
- 1 ½ cups vegetable broth or water
- Salt & black pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
Instructions
- Sauté aromatics – Heat oil in a pot, add onion, and cook until golden. Stir in garlic and cook 1 minute.
- Build the base – Add tomato paste and cook for 2 minutes. Stir in chopped tomatoes and cook until saucy.
- Season it – Sprinkle in cumin, paprika, chili powder, and coriander. Stir well.
- Simmer the stew – Add kidney beans and vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes.
- Finish & serve – Adjust seasoning with salt and pepper. Garnish with fresh herbs and serve hot with rice or bread.