Spicy Bean & Vegetable Stew
Tasty vegan stew of vegetables and pulses cooked in the slow cooker.
Yields: 2
Preparation Time: 30 mins
Cooking Time: 4 hrs 30 mins
  1. Chop all vegetables and place in pre-heated slow cooker.
  2. Add tomatoes, butter beans, spices and a bay leaf.
  3. Add 600 ml of boiling water.
  4. Cook on high for 1 hour then turn down to low for a further three hours.
  5. When vegetables are cooked, add 2 tsp water to cornflour and mix, add to the vegetables and allow another 30 minutes cooking.
  6. Serve with crusty bread.
Nutritional Summary
There are 360 calories in 1 serving of Spicy Bean & Vegetable Stew.
Calorie Breakdown: 4% fat, 79% carbs, 17% prot.
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