Tomato Bean Stew with Spinach and Red Peppers


1 Tbsp. olive oil
1 onion, sliced
2 garlic cloves, minced
1 tsp. fresh thyme
1 Tbsp. chopped scallion
1 tsp. cumin powder
½ tsp. sage
3 small tomatoes, roughly chopped
3/4 cup red peppers, roughly chopped
2 cup kidney beans, soaked overnight and cooked for 2 hours until tender
1 bunch spinach, washed and chopped
½ cup coconut milk
sea salt to taste


1. Heat olive oil in large pot until it shimmers. Add onion and cook until translucent about 2 minutes. Add garlic, scallion, sweet pepper and thyme and cook until garlic is golden, about 2 minutes.
2. Add tomatoes, red peppers and coconut milk. 3. Add beans and spinach and cook until beans are warmed through and spinach is cooked, about 5 minutes. Taste for salt and pepper. Stir and cover stew and cook for 15 or 20 minutes to allow flavours to come together.

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