Vegetarian stew

Name: Vegetarian stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 1 red onion; 2 garlic cloves; 265 g white beans (drained); 140 g corn; 200 g tomato passata; 1 tablespoon olive oil; 1 tablespoon oregano; 1/2 teaspoon Espelette pepper; Salt; 10 black olives; Parsley (to taste); 1 lemon; 120 g rice

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Main Dish

Very Easy

30 min

656 Kcal

How about making a hot, hearty and comforting meal? That’s what this vegetarian stew promises! It’s very easy to make and rich in plant-based protein thanks to the addition of white beans. And let’s not forget the flavor of the tomato passata, black olives and parsley, added just before serving! Enough talk—why not give it a try? ;-)

Materials

A sauté pan

Preparation

Preparation10 min

Cook time20 min

Chop the onion and garlic cloves, then sauté them in the pan with a little olive oil for 5 minutes.
Add the white beans, tomato passata, corn, oregano, Espelette pepper and salt. Mix well and simmer over medium heat for 15 minutes.
Meanwhile, cook the rice in a saucepan of boiling water.
Drain the rice and place it in a deep bowl, with the vegetarian stew in the middle.
Scatter over a few slices of black olive and some parsley, and that’s it! Enjoy!

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FAQ ❓

How do I store leftovers of this vegetarian stew?

Store it in an airtight container in the refrigerator for 2–3 days.

Can I freeze this stew?

No problem! To defrost it, place it in a saucepan or frying pan and stir over medium-low heat.

What can I use instead of white beans?

You can replace them with kidney beans, lentils or chickpeas to keep this recipe vegetarian. Alternatively, you can replace them with pieces of chicken.