Argentinean Bean Stew

| March 23, 2015 | 0 Comments

Argentinean Bean Stew




1 Tbls Olive Oil                                   1 onion

2 cloves garlic                                     1 red capsicum diced

1 jalapeno chilli diced                       1 tsp sweet paprika

400g can diced tomatoes                 2 Cups vegetable stock

250g baby potato diced                    1 carrot

1 cup peas                                           400g can cannelloni beans rinsed

3 cups shredded cabbage                 2 Tbls fresh chopped coriander

Salt and pepper to taste



This recipe uses a slow cooker




1                    Heat oil in large fry pan. Cook onion, garlic, capsicum and chilli until soft. Add sweet paprika and cook until aromatic.

2                    Transfer onion to slow cooker, set on high and add tomatoes and vegetable stock. Stir to combine then add potato, sweet potato and carrot. Bring to boil, reduce heat to low. Cover and simmer for 1 ½ hours until vegetable are tender.

3                    Add peas, beans, cabbage and coriander and season with salt and pepper. Simmer for a further 30 min or until cabbage is cooked.

4                    Serve with crusty bread, couscous, or mountain bread or on its own.

Argentinean Bean & Vegi Stew


Filed Under: Recipes

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