Carrot, Tomato and Black Olive Kidney Bean Stew

Cozy, hearty and oh-so-yummy stew that’s packed with Mediterranean flavors.

This is such an easy meal, made with SIMPLE, WHOLESOME INGREDIENTS. Chances are you might already have everything you need to make this tasty recipe in your kitchen. The first time I cooked this John said I had to share this recipe with you guys. And he kept saying that every time I made it. That’s when I knew it was good. Really good.

carrot-tomato-and-black-olive-kidney-bean-stew

This simple, COMFORTING stew tastes beyond amazing. The combination of spices, herbs, balsamic and Dijon mustard is SO FLAVORFUL you’ll go back for seconds. Yummy and incredibly tender kidney beans work so well with cooked carrots, juicy tomatoes and mild-tasting black olives. The most beautiful blend of flavors.

carrot-tomato-and-black-olive-kidney-bean-stew

I like to serve this kidney bean stew with brown rice or couscous, but quinoa, millet or cauliflower rice are also delish. Or you can eat this cozy meal on its own, with a nice slice of crusty sourdough. It’s so warm and filling; the perfect plant-based meal. Hope you give this one a try! I promise, even your non-vegan friends will love it.

carrot-tomato-and-black-olive-kidney-bean-stew

If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

carrot-tomato-and-black-olive-kidney-bean-stew

Carrot, Tomato and Black Olive Kidney Bean Stew

Vegan, gluten-free, protein-rich and crazy delicious Kidney Bean Stew. Spices, herbs, balsamic vinegar and Dijon mustard give this simple meal a beautiful depth of flavor. Loaded with nutrients, easy to make and so comforting, the perfect weeknight dinner.
Servings 2 Big Bowls (or 3 smaller servings)

Ingredients
  

  • 1 Tbps olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • 2 medium carrots, thinly sliced
  • 1 14 oz can diced tomatoes
  • ½ cup water or vegetable broth - I used water
  • ½ tsp dried thyme
  • 1 14 oz can kidney beans, drained and rinsed - or 1 ½ cup of cooked kidney beans
  • 2 tsp balsamic vinegar
  • 1 tsp Dijon mustard
  • cup mild-tasting black olives, thinly sliced
  • Salt and pepper

TO SERVE

  • cup uncooked brown rice*
  • Fresh herbs - I used chives, but parsley and basil are also delicious

Instructions
 

  • Cook the rice according to instructions.
  • While the rice is cooking, heat olive oil over medium heat.
  • Add onions and sauté for about 3 minutes.
  • Add garlic and cook for 2 minutes.
  • Add carrots and spices and cook for another 2 minutes; always stirring to keep the spices from burning.
  • Stir in the tomatoes, water (or vegetable broth) and thyme. Stir to combine and bring the mixture to a boil. Reduce heat to medium-low and simmer, covered with the lid ajar, for 10 minutes.
  • Add kidney beans and a big pinch of salt and continue cooking for another 5 - 10 minutes, until the carrots are tender. Stir occasionally to prevent it from burning.
  • Add balsamic, Dijon mustard and black olives and stir to combine.
  • Season with salt and pepper.
  • Serve with brown rice or your choice of grain.
  • Enjoy this hearty stew!

Notes

*I like to soak my rice overnight. Soaking grains overnight makes them a whole lot healthier (you can read more about it here)

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