- Tried & Tasted -

Sunday, 9 November 2014

Beans Stew with Quinoa


Beans are very good sources of protein as well as dietary fiber. This stew have many layers of texture as it is made up of a mixture of 6 different types of beans and lentils. 

They looked like a sea of pebbles.

The kidney beans is soft and creamy, the flageolet beans are firm and crunchy, the pinto beans gives body to the stew, the black beans gave a grainy texture, while the red and green lentils thickened the stew. I added an ancient grain, quinoa. Quinoa gave the stew a chewy texture. 

The stew is good for breakfast or lunch.

6 Beans Stew with Quinoa
Serve 4
1/3 cup Flageolet bean
1/3 cup Kidney beans
1/3 cup Black beans
1/3 cup Pinto beans
2 Tbsp each of Red and Green lentils
2 Tbsp Quinoa
700 ml Organic Chicken/Beef stock (normal chicken and beef stock will work too)
1 Tbsp Paprika
1 Bay Leaf 
Salt to taste
Greek yoghurt/sour cream 

  • Wash and soaked beans overnight in the pot that you are going to cook the stew in. Note, do not soak the quinoa.
  • Pour away the soaking water the next morning. Add paprika, bay leaf and chicken/beef stock just covering the beans mixture and bring the mixture to a boil.
  • Once boiling, turn the heat down to low and simmer the stew for 25 min. Wash quinoa and add it to the simmering bean mixture. Simmer for another 10 min. You may need to add more stock as the mixture simmer.
  • Once the beans are soft, they are ready to serve. I served it with a dollop of greek yoghurt and some chives. You can choose to use sour cream or creme fraiche as well.

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