campfire smoky bean and tomato stew

This is a delicious, hearty, nourishing vegan stew designed to stave off the excesses of the winter weather.

2 onions, finely chopped
3 carrots, peeled and diced
4 sticks celery, diced
2 cloves garlic, finely chopped
1 x 400 g can organic black eye beans
1 x 400 g can organic butter (lima) beans
1 x 400 g can organic red kidney beans
1 litre vegetable stock
1 tsp sea salt
2 400 g tins organic chopped tomatoes with chilli
1 tbsp tomato puree
2 tsp smoked paprika
1 tsp dried thyme
2 bay leaves
pinch chilli flakes
2 tbsp extra virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →