Ingredients with Measurements:
- 1 pound runner beans, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup vegetable broth
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the smoked paprika, cumin, oregano, and cayenne pepper to the pot and stir to combine.
3. Add the runner beans, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the runner beans are tender.
5. Season the stew with salt and black pepper to taste.
6. Serve the runner bean and tomato stew hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Stew should be simmered on low heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 170
- Fat: 7g
- Carbohydrates: 24g
- Protein: 5g
- Fiber: 8g
Substitutions for ingredients:
- You can use any type of bean in place of runner beans.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add chopped carrots or bell peppers to the stew for extra flavor and nutrition.
- Add cooked chicken or beef to the stew for a heartier meal.
Tips and tricks:
- Be sure to trim the ends of the runner beans before cutting them into pieces.
- If the stew is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes:
- Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
- Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thin, simmer it for a few more minutes to thicken it up.
- If the stew is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Be sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Runner beans are a type of bean that originated in South America and were brought to Europe in the 16th century.
Flavor profiles:
- This stew has a smoky and slightly spicy flavor from the smoked paprika and cayenne pepper.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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Taste: Savory, Tangy, Hearty, Earthy, Herbaceous