Red Bean Stew

This smoky, sweet, flavorful stew is packed with enough nutrients to fill you up but light enough not to slow you down. This meal ideal for fasting, meal prep or comforting late night dinner. One of God's best meals given to me.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cleaning rinse all your vegetables.

Step 2

Chop up all your vegetables and dates according to the instruction and place them to the side.

Step 3

On the stove, heat up the oil on medium heat until just before smoking.

Step 4

Add your onions to the sweat out all the water. Now add your salt and continue to cook until caramelized (golden brown and jammy).

Step 5

Add tomatoes paste and sweet pepper paste to the oil. Cook until the paste turns dark rich red and the oil begins to separate.

Step 6

Next , add curry powder and allow to bloom for about 1 min. Once the curry powder is bloomed, add the jalapeno and garlic. Sauté veggies for at least 1 minute.

Step 7

Slowly add meaured out water to the pot. Stir mixture until there are no lumps and is smooth. Next add Harissa, tumeric and paprika. Stir until spices are well mixed.

Step 8

Add miso paste and stir until the paste is fully dissolved. Next, add onions and dates then stir once again. Place the lid on n the pot and let simmer on medium low heat for 20 min. Stir periodically to make sure your sauce doesn't stick.

Step 9

After time is up add salt to taste. Add the black, kidney beans and chickpeas. Get the stew a stir. Place the lid back on the pot. Let cook for 20 minutes. Once dine serve with rice, with plantains or even alone. Its delicious either way. Enjoy