Bean & celery stew – Vegan

This vibrant and hearty dish brings together three types of beans for a protein-packed, flavor-rich meal that’s 100% vegan and incredibly easy to make. With a savory blend of spices and fresh ingredients, it’s perfect for a quick weeknight dinner or meal prep favorite. Wholesome, satisfying, and delicious in every bite!

Ingredients: (for 5-6 servings)

• 4-5 celery stalks
• a few sprigs of fresh parsley
• a few sprigs of fresh coriander
• 2 large red onions
• 8-9 cloves of garlic
• 3 tablespoons of stock
• 400 g diced tomatoes in sauce (from a can)
• 2 hot peppers
• 600 g white beans (from a can)
• 600 g black beans (from a can)
• 600 g red beans (from a can)
• 2-3 bell peppers
• a bell pepper
• salt + pepper
• a little olive oil

Preparation:

Rinse the onion and slice it thinly. Wash the chili peppers and slice them or chop them into smaller pieces—leave the seeds in for extra heat, or remove them for a milder flavor. Peel the garlic and slice it. Cut the bell peppers into strips.

Heat the olive oil in a large pot over medium heat. Once hot, add the onion and celery, and sauté until they become slightly translucent. Next, stir in the garlic and chili peppers, cooking for about 2 minutes while stirring continuously.

Add the vegetable broth, canned tomatoes, and the sliced bell peppers. Mix well, then pour in a large cup of water. Bring to a simmer and cook for about 20 minutes, or until the celery starts to soften. Stir occasionally and add a bit more water if the liquid reduces too much.

Meanwhile, drain and thoroughly rinse the beans. Once the celery has softened, add the beans to the pot. Stir everything together, add more water if needed, and continue to simmer with the lid on for another 20 minutes.

Finally, season with salt and pepper and add the freshly chopped coriander and parsley.

If you try the recipe, let me know how you liked it! 😊

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