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Vegetarian Recipes

Sparkling Cranberries

I’ve become convinced that these sparkling, sugared cranberries should be a part of every holiday spread. They glint and wink in the surrounding holiday lights, and lend a striking dash of red to the table. Another great thing is the way they effortlessly make the transition from savory course to sweet. So, for example, I’ve become fond of serving them as part of a cheese spread, but I imagine they’d be nice as the finishing touch on on a tart or clustered atop a crème brûlée or pudding of some sort.
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What Type of Sugar?

This is key, and I’ve experimented with a range of sugars here. Some work better than others. In the beginning, I wanted to make them with a maple sugar coating – but the cranberries looked like they had been dropped in dust. The same goes for raw cane sugar, coconut sugar, and Rapadura. So I gave up trying to do a less refined sugar version. Take note, extra-fine grain sugar didn’t work well either – clumpy. Essentially, the best way to get a good sparkling sugar crust on your cranberries is to first roll them in an slightly-chunky organic sugar (something like this), and later toss them in regular granulated sugar. The small grains of the granulated sugar cling to any spots that are still sticky from the simple syrup.

They are simple to make, but you need to do the first step the night before. I like to toss the cranberries in sugar the next morning, and off and on throughout the day so they have time to dry and crisp up. Enjoy, and happiest holidays!

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Cheesy Vegetarian

Vegan Tomato and Black Bean Stew

Black beans are without a doubt my favourite bean (and my kids’ favourite too), and I absolutely love this simple black bean stew. It’s nothing fancy or complicated, just good, honest food – simply black beans in a rich tomato sauce, cooked with a few straightforward spices, and served up however you like. And best of all, it can be on the table in less than half an hour.

A portion of tomato and black bean stew served with rice, lettuce and sour cream.

This easy recipe uses canned black beans, because who’s got time for cooking dried beans on a busy weeknight – or any other time?! Certainly not me, and I love using canned beans for a quick dinner. Just simmer them until the stew is nice and thick, and they really could not be more delicious.

🍚 How to Serve Black Bean Stew

I’ve made this dish dozens of times, and served it in so many different ways. It’s a really versatile recipe. Here are some ideas for how to serve this easy black bean stew:

  • simply served with rice (and toppings, like avocado and sour cream)
  • wrapped up in a soft tortilla to make an amazing bean burrito
  • loaded into a taco shell with salad and extra toppings
  • heaped onto a baked potato
  • served with lots of roasted veggies (crispy potato wedges would be great)
  • with tortilla chips on the side for scooping

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🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for tomato and black bean stew laid out with text overlay.
  • black beans. Canned black beans ensure this recipe is quick and easy. If you prefer, you can cook dried beans from scratch beforehand, then follow the recipe as written.
  • onion – I used half an onion, because I find a whole large onion is too much in this recipe. If you’d rather not have half an onion left over, try to just use a small one instead.
  • tomatoes (try to use good quality ones)
  • tomato paste
  • garlic – I used minced garlic from a jar, but fresh garlic would also be fine.
  • smoked paprika
  • ground cumin
  • fresh chilli (or chilli flakes, if you prefer) – I always choose a small, mild chilli. I do like things quite spicy, but adding too much spice can spoil a meal very quickly! If you’re not sure how hot your chilli is, start with just a small amount – you can always add more later.

Becca’s Top Tip

If you find you sometimes get stomach issues from eating too many beans or other legumes, make sure you rinse canned beans before cooking with them. This can help to wash away the gas-inducing substances from the beans.

📹 Recipe Video





Overhead shot of rich tomato and black bean stew with rice and lettuce.

🖨 Printable Instructions

Vegan tomato and black bean stew on a plate with rice and lettuce.

Print

Vegan Tomato and Black Bean Stew

A super easy vegan black bean stew, with a rich tomato sauce and beautiful spices. This is such a versatile recipe!
Course Main Course
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Calories 266kcal
Author Becca Heyes

Ingredients

  • 1 Tbsp oil
  • 1/2 onion (or 1 small onion), finely diced
  • 1 tsp garlic puree (or 4 cloves garlic, minced)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 small mild chilli, finely diced (or 1/2 tsp chilli flakes)
  • ~ 5 medium tomatoes, diced
  • 1 Tbsp tomato paste
  • 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, in total when drained)
  • 75 ml (~ 1/3 cup) water
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Heat the oil in a large frying pan over a medium-low heat. Add the diced onion, and cook for around 5 minutes, until fairly soft but not browned.
    Finely diced onions cooking in a frying pan.
  • Add the garlic, smoked paprika, cumin and chopped chilli, and cook for a further 2-3 minutes. You can start with just half of the chilli if you’re unsure how hot it is.
    Spiced onions cooking in a frying pan.
  • Next, add the diced tomatoes and tomato paste, and cook for 5 minutes, until the mixture forms a thick, tomatoey paste.
    Rich tomatoes and onions cooking in a frying pan.
  • Add the drained black beans to the pan, along with the water, salt and pepper. Cover with a lid, and allow to simmer for at least 5 minutes – leave it longer if you have time, ideally more like 15-20 minutes. The mixture should be thick and rich. You can remove the lid for the last few minutes if your stew needs thickening up.
    Rich tomato and black bean stew in a frying pan.
  • Serve warm. I like to serve mine with rice and a dollop of sour cream.
    Vegan tomato and black bean stew with rice and lettuce.

Video





Nutrition

Serving: 1portion | Calories: 266kcal | Carbohydrates: 40.7g | Protein: 13.6g | Fat: 6.8g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 478mg | Potassium: 954mg | Fiber: 14.3g | Sugar: 5.5g | Calcium: 138mg | Iron: 4mg

💭 Recipe FAQs

Can I prep this bean stew in advance?

Yes – this stew will reheat nicely, so it’s no problem to prepare it in advance. Once it’s cooked, allow it to cool, and store in the fridge in an airtight tub until you’re ready to reheat.

How should I reheat any leftovers?

You can reheat any leftovers in the microwave, or in a pan on the stovetop. You may need to add a splash of water when reheating if the stew has dried out a little. Ensure the beans are piping hot before serving.

Is this recipe vegan / gluten-free?

Yes! This bean stew is both vegan and gluten-free.

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