Bean Stew & Nachos

Looking for the ultimate comfort food? Look no further! Petra made this delicious Bean Stew with Nachos. It’s completely vegan and healthy with fresh herbs.

  • 200 gr. black beans
  • 200 gr. kidney beans
  • 200 gr. chickpeas
  • 200 gr. maize
  • red onion
  • 3 cloves of garlic
  • some fresh basil
  • some fresh oregano
  • 25 ml. tomato pulp
  • 70 gr. tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of ground cinnamon
  • himalayan salt
  • black pepper
  • cayenne pepper
  • olive oil or plant-based butter
Heat the oil or butter in the pan. Fry the garlic and onion until the onion is translucent. Add the cumin, tomato pulp, tomato paste, and the beans. Let it simmer for about 20 minutes. Add the corn, cinnamon, oregano, basil, salt, black pepper & cayenne pepper and simmer for 10-15 minutes. Put the nachos and the stew in your coconut bowls and start dipping! Enjoy!
Tip: let the stew cool down completely before serving it in your bowl. It’s a natural product and suitable for cold food only.

Did you make this recipe?
Share your picture on Instagram and tag @veganistasmile and @plantahead.

Petra served her nachos and bean stew in our big Raw Bowls. Buy your bowl here.

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