Mexican Bean Stew

Name: Mexican Bean Stew
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 onion. finely chopped; 4 garlic cloves. crushed; 2 Red Chilli. deseeded and finely sliced; 1 carrots diced; a sprinkle coriander leaves. finely chopped; 400g Flageolet beans; ½ pack gnocchi; 1-2 tbsp cornflour blended with a little cold water; a handful cheese (grated); to taste salt and freshly ground black pepper; tortilla chips (cool flavour); 1 Vegetable Stock Cube

Over a year ago 4,499 views

Prep: 5 mins

Cook: 30 mins

Mexican Soup 💚 Healthy 🔥 Low Calorie 🫒 Low Fat 🥕 Vegetarian 👨‍👩‍👧‍👦 Family Food

Ingredients

1 onion. finely chopped
4 garlic cloves. crushed
2 Red Chilli. deseeded and finely sliced
1 carrots diced
a sprinkle coriander leaves. finely chopped
400g Flageolet beans
½ pack gnocchi
1-2 tbsp cornflour blended with a little cold water
a handful cheese (grated)
to taste salt and freshly ground black pepper
tortilla chips (cool flavour)
1 Vegetable Stock Cube

Accompaniment

Description

My mum used to make this for me before I moved away from home. It was an adaptation of a recipe she found in a Weightwatchers magazine.

Method

1
Prepare the vegetables.

Fry the onions in olive oil until slightly soft.

Add the carrot.

Add the garlic and chillis, and fry for a further 1-2 minutes.

Add the coriander.

Add the stock cube to 1 pint of boiling water, and stir into the vegtable mix. Allow this to simmer for around 10 minutes.

Add the beans and more water to cover the mixture if you need/ want to. (I personally like a lot of liquid in my soups compared to the vegetables). Simmer for 5 minutes.

Add the gnocchi and simmer for 2 minutes, again adding more water if necessary. (This soup also works without the gnocchi if you can't find/ don't like it. The gnocchi just makes it more filling).

Gradually add the cornflour to thicken the mix.

Finally add the cheese, stirring it in gradually. Don't let it cook for too long because it sticks to the pan.

Then add salt and pepper to taste, and serve in a big bowl with tortilla chips on the side. I like crushing them up into tiny bits and sprinkling them into the stew :)