The Mexican Pot Stew is: Vegetarian, vegan, paleo, gluten-free (Add meat, if desired)
Serves: 4-6 Easy: Yes
400 gr organic canned black beans or the same amount home cooked
2 tsp salt flakes
150 gr rice (brown, wild black or red rice, or a mix of them all)
2 tbls olive oil or ghee butter
1 small onion, finely chopped
185 gr julienne cut red snack pepper
100 gr grated red cabbage
600 gr vegetable mix (e.g. courgette, carrot, aubergine and sweet potatoes)
400 gr coarsely chopped tomatoes or a can of organic chopped tomatoes
40 gr tomato purée
2 spsk fresh green chili
1 spsk timian
1½ tsp coriander powder
A little chili powder and smoked paprika
250 ml water
150 gr corn kernels (frozen organic corn kernels are also suitable)
Add a little salt and pepper
Soak the beans overnight or for a minimum 5 hours.
Drain the water, and put cold water in a pot, covering the beans by10 cm.
Add 2 tsp salt flakes
Boil the beans for 60 min or until they are soft but not apart.
Rinse the rice with warm water and follow the cooking instructions on the packaging.
Warm the olive oil (or ghee butter) in a pot, add onions and fry them at a high temperature for 5 minutes. Add the red pepper and cabbage, turn down the heat and fry for 3 minutes.
Chop the vegetables in small pieces and add to the pot with tomato, chillies, timian, coriander, chili powder, smoked paprika, tomato puree and water.
Cook for 15 minutes.
Add the cooked beans, corn kernels and cooked rice.
Turn up the heat and stir until thoroughly warm.
Season to taste with salt and pepper.
Serve the dish whilst warm, add a handful of fresh coriander, a little olive oil and lots of lime juice.
This dish is ideal for burritos.
You can make homemade tortillas or buy corn flour tortillas.