RCI-VG.004.1425.001
Three-bean Super Stew
Three-bean Super Stew from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- salt and ground white pepper to taste1 unit
- ¼ cup
- 1 tbsp
- red onion1 smalldiced
- green bell pepper1 smalldiced
- tomato1 largecored and diced
- 1 tsp
- 1 tsp
- peeled1 tbspminced fresh ginger
- 2 cups
- 1 cup
- 1 cup
- 1 cup
Method
1
Heat olive oil in a large pot or Dutch oven over medium heat for about 1 minute until shimmering.
1 minutes
2
Add cumin seed and coriander, toasting for 30 seconds until fragrant, stirring constantly to release essential oils.
1 minutes
3
Stir in diced red onion and green bell pepper, cooking for 4–5 minutes until softened and beginning to caramelize.
5 minutes
4
Add minced fresh ginger and diced tomato, stirring well to combine with the aromatics and cook for 2 minutes.
2 minutes
5
Pour in vegetable stock, scraping the bottom of the pot to release any browned bits, and bring to a gentle simmer.
2 minutes
6
Add cooked lentils, black beans, and chickpeas, stirring to incorporate evenly throughout the stew.
1 minutes
7
Reduce heat to low and simmer for 15–18 minutes, allowing flavors to meld and the stew to thicken slightly.
16 minutes
8
Taste and adjust seasoning with salt and ground white pepper as needed.
1 minutes
9
Fold in chopped fresh cilantro just before serving, reserving a few whole sprigs for garnish.
1 minutes
10
Ladle stew into bowls and top with reserved cilantro sprigs.