Low Sodium Vegan West African Red Bean Stew

Total time1 hr

Prep time15 min

Cook time45 min

Low Sodium Vegan West African Red Bean Stew

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Ingredients

4 servings

3 tbsp red palm oil
1 large yellow onion, roughly chopped
Large Yellow Onion Organic Yellow Onions Kroger® Yellow Onions in 3lb Bag Oragnic Yellow Onions Yellow Onions
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4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 scotch bonnet pepper, seeded and minced
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground cumin
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black-eyed peas, drained and rinsed
2 cups vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 cups baby spinach or chopped kale
1 tbsp fresh lemon juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked white rice or flatbread, for serving (optional)

Instructions

1
Heat the red palm oil in a large pot or Dutch oven over medium heat until it shimmers and coats the bottom of the pot.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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