Wednesday, 14 March 2012

Broad Bean Tomato Stew **Vegan**

** This is part of my vegan Soup to Nuts fava bean recipe series. For a list of different recipes, check out this post about fava beans! ** 

I love stews. Especially ones that have a tomato, or tomato sauce base. Lots of Egyptian stews, like this Zucchini stew, use a vegetable, and some kind of meat stock. 

With my kitchen overflowing with broad beans, I knew I had to try to make a stew with them. Gladly, the recipe worked and was even better than I thought. The key here is not to cook it for a long time like traditional stews. We want the beans to stay green and not mush.

Easy, simple, Egyptian style bean stew perfect for vegans. We had them with white rice and bean burgers

The batch made a lot, and I was able to freeze about 2 portions, and it was good as new when I reheated it.


4 cups fresh broad beans, shelled and washed
1 meduim sized onion, chopped
1 kg fresh tomatoes, pureed
2 Tbsp tomato sauce 
2 large carrots, chopped
salt and pepper to taste
6 cups water


Sautee the onion, adding the salt. Once translucent, add in the pureed tomatoes and carrots. Add in the beans, pepper, tomato paste, give it a stir. Add in the water. Allow to come to the boil, then cook for about 20 mins, or until beans are wrinkly but still green.

Do you love stews? or prefer just sauteed vegetables?

1 comment:

  1. I love Egyptian style "stews" (ie. any vegetable in tomato sauce with rice) and this sounds like a variation on my moms bisilla - love!