Bean Stew in Tomato Sauce with Carrots and Cilantro

Ingredients

• Beans1 cup (200 g)
• Tomato1 count (130 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Cilantro2 tablespoon (6 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot filled with boiling water and boil for 5 minutes. Next, remove and blend. Set aside.

4. 4

   Step 4

   Meanwhile, chop the onion with the garlic and grate the carrot.

5. 5

   Step 5

   Heat a pot over medium-high heat. Once heated, add the oil.

6. 6

   Step 6

   Add the onion, garlic and carrot with a pinch of salt. Stir-fry for 5 minutes over medium heat.

7. 7

   Step 7

   Then add the cooked tomato sauce and beans. Add a little of the bean/tomato cooking broth or water if required.

8. 8

   Step 8

   Season to taste with salt and pepper and add the cilantro leaves. Lower the heat, cover the pot and cook for 15 more minutes.

9. 9

   Step 9

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew in Tomato Sauce with Carrots and Cilantro can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.