Caribbean inspired black bean and lentil stew

Recently I watched a video on YouTube by Those Vegan Guys who, inspired by a recipe in Hench Herbivore's e-book, Where do you get your Protein?, made a delicious Caribbean pineapple and black bean stew.

Let's give it a try, I thought, and here is the amazing result! I modified their recipe a little. I added tons of carrots as I had lots to use up from my Morrisons vegan food box - here the ingredients:

I used passata and chopped tomatoes as the base, lentils and black beans (you see kidney beans here but I swapped them out for black beans) as the main protein sources, carrots, butternut squash cubes, 2 onions, 2 large carrots, 4 small baby peppers, a huge handful of spinach, pineapple chunks. For added flavour, I used one veggie stock cube, some nooch (nutritional yeast!), and lots of spices. You could swap and change depending on what you prefer - I used garlic granules, chopped chilli, cumin, turmeric, dill and lots of smoked paprika.

Dead simple. Here's what I did:

(and here's the black beans that I used):

I fried the onions until soft in the juice from the pineapple chunks. Then I started to add the other ingredients. It's so simple and all made in one pot!

I added the tomato base ingredients, stock (with a cup of boiling water) and the carrots first.. then once the carrots had chance to soften just a little, I kept adding: beans, lentils, peppers, and spices next.

Then spinach and pineapples and squash.

Leave it on a low to medium heat and stir occasionally. I cooked it for around 20 minutes overall.

And this was the final result!

I made a huge batch! You could easily get 8 decent sized portions, more if you served it with rice, potatoes or in tortillas. It would also be easy to freeze to enjoy at a later date.


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