3 tins of beans (Cannellini, chickpea, borlotti)

1 tin of vegetable stock

2 onions

6 cloves of garlic

5 tomatoes

2 tsp ground cumin

2 tsp turmeric

2 tsp paprika

1 tsp smoked paprika

½ tsp chilli

1 tbsp tomato puree

Salt & Pepper

Olive oil

Coriander or parsley

Bean stew bursting with African flavours

Peel and crush the garlic, sprinkle with olive oil and salt and let it infuse for 5 minutes. Drain and rinse the beans. Peel and dice the onions.

Heat olive oil in a large pan over medium heat. Once the oil is hot add the onions and fry them until they are translucent and soft. Now add the garlic and stir in.
Cut the tomatoes into small cubes and add them to the pan. Reduce the heat and let the tomatoes simmer for 5 minutes or until soft.
Now add the spices; ground cumin, turmeric, paprika, smoked paprika and chilli. Cook for a minute for the spices to release their flavours.
Add the drained beans and vegetable stock, stir and cook for 10 minutes. Add the tomato puree and season with salt and pepper.

Before serving top the bean stew with fresh coriander or parsley.