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December 1, 2016

Sweet and Smoky Red Bean Stew

Jenny Engel and Heather Bell/Vegan 101

  • Serve over rice or with cornbread! Kate Lewis

Serves 5


1 tablespoon neutral-tasting oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 orange or red bell pepper, finely diced
1 carrot, finely diced
4 strips tempeh bacon, diced (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 15-ounce cans (850g) kidney beans, rinsed and drained
1 to 2 teaspoons hot sauce
2 tablespoons brown sugar
2 tablespoons red wine vinegar
3 tablespoons tomato paste
1 cup (225ml) reduced-sodium vegetable broth (stock)
2 tablespoons fresh chives, finely chopped, for garnish


1. Heat a 6-quart saucepan and add the oil. Add the onion, garlic, bell pepper and carrot. Cook for 3 to 5 minutes, or until soft. Add the tempeh bacon, oregano, thyme, sea salt and pepper. Stir to incorporate.

2. Add the beans, hot sauce, brown sugar, vinegar, tomato paste and broth. Cook uncovered, stirring occasionally, for 15 to 20 minutes, or until most liquid is absorbed. Serve warm, garnished with chives.