You guys, confession time: This bean stew is by far my favorite meal prep recipe to make! I literally make it every single week. The flavors stay intact, in fact, the stew only gets better with time as it soaks up the flavors from the spices.
It’s packed with vegetables, proteins and all the good stuff your body needs. On top of that, it is so versatile. You know how meal prep can be boring where you just prep plain rice chicken and brocoli and are forced to eat it? Well fear no more, because with this stew, you can have it with rice, in a wrap, as a soup, with bread, with pasta… YOU CHOOSE!
It takes around 15 mins to get all ingredients together and 1 hour to cook to perfection for the best flavors.
Right, let’s get to it guys!
Ingredients
2 big red peppers
2 big green peppers
1 big onion
2 garlic cloves
5 big tomatoes (or 1 can of chopped tomatoes)
8-10 mushrooms
1 celery stick (optional)
200g red beans
1/2 squeezed lemon
Spices: 1/2 tsp salt, 1 tsp pepper, 1 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 chilli flakes.
Method
Wash and chop all your vegetables whichever way you like. I chopped mine length way to have some texture.
Add them all to a pan over medium heat and add 1 cup of water. Cover and let it simmer for about 10 mins.
Add the beans (canned, rinsed and drained) and all the spices. Stir well until everything is combined and keep stirring for an additional 2-3 mins. Add some more water.
Cover and let it cook for about 30-40 minutes. You can keep on checking on your stew to make sure it doesn’t dry out of water and keep adding to adjust.
Your bean stew is ready and you can keep it in the fridge for up to 6 days!
Get creative in the ways you eat it 😉. I love to have mine with some wild rice, a side of sweet potato and some avocado. So filling, so nutritious and SO GOOD!
Until the next recipe,
FittyGalz x
FittyGalz 