Eosinophilic Esophagitis Friendly Vegan West African Red Bean Stew
Total time1 hr
Prep time15 min
Cook time45 min
4.6(24)
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Learn more āIngredients
4 servings
- 3 tbsp red palm oil
- 1 large yellow onion, roughly chopped
- 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
- Ā½ 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
- Ā½ 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 6ā8 minutes.
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