Hearty Kidney Bean and Cabbage Stew
A comforting and filling vegan stew featuring kidney beans and cabbage, simmered with tomatoes and spices for a budget-friendly main meal.
10 min
Prep
35 min
Cook
4
Serves
270
Calories
Macros · per serving
12g protein
48g carbs
5g fat
Ingredients
For 4 servings
- 1 cup dried kidney beans
- 1 onion
- 2 carrot
- 1 small head cabbage
- 1 can canned diced tomatoes
- 2 tablespoon vegetable oil
- 3 clove garlic
- 5 cup water
- 1 vegetable bouillon cube
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse and soak kidney beans in water overnight, then drain.
- 2
In a large pot, heat vegetable oil over medium heat.
- 3
Chop onion, carrots, and cabbage. Mince garlic.
- 4
Add onion and garlic to the pot, sauté until onion is translucent.
- 5
Add chopped carrots and cabbage to the pot, cook for 5 minutes.
- 6
Stir in soaked kidney beans, canned tomatoes with their juice, ground cumin, and paprika.
- 7
Add water and the bouillon cube to the pot, stir well.
- 8
Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until beans are tender.
- 9
Season with salt and black pepper to taste before serving.
Cook it this week.
NeatEat plans Hearty Kidney Bean and Cabbage Stew — and the rest of your week — around your budget, groceries included.