Roasted Vegetable and Red Bean Stew
Discover our Red Bean and Roasted Vegetable Stew, a celebration of global flavors. Merging key ingredients from diverse culinary traditions, this recipe is a true homage to international cuisine. Red...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maisonmarmite.com.
Ingredients
- 2 medium carrots (diced)
- 2 zucchinis (diced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 2 red onions (quartered)
- 4 cloves of garlic (minced)
- 3 tablespoons of olive oil
- Salt and pepper (to taste)
- 1 teaspoon of dried thyme
- 400 g about 14 oz of cooked red beans (drained weight)
- 400 g about 14 oz of crushed tomatoes (canned or fresh peeled and crushed)
- 2 tablespoons of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper (adjust according to heat preference)
- 500 ml about 2 cups of vegetable broth
- Fresh cilantro or flat-leaf parsley (for garnish)
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