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.
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
- ⅓ cup mild-tasting black olives, thinly sliced
- Salt and pepper
TO SERVE
- ⅓ 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)