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Make these hearty bean stews for a warming, high-protein supper, with classics like sausage casseroles, spicy Mexican-style dishes and vegetarian options. A simple, vegetarian, spiced bean stew makes a quick and filling midweek dinner. Taste and adjust salt, and add more cayenne if desired.

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Composition of Beans stew#weekly jikoni challenge:

1. Give 1/4 cup vegetable oil
2. Require 1 of medium onion, chopped
3. Give 2 - carrots, peeled and chopped
4. Give 4 garlic cloves, pressed or minced
5. Provide 2 teaspoons of ground cumin
6. You need 1 teaspoon - curry powder
7. You need 1/2 teaspoon of dried thyme
8. Prepare 1 of large can of ragu traditional
9. Provide 1 cup of well cooked beans
10. Make ready 4 cups for broth (royco cubes & water)
11. Get 2 cups - water
12. Take 1 teaspoon - salt, more to taste, pinch of red pepper flakes
13. Provide to taste Freshly ground black pepper,
14. Require 1 cup chopped fresh green capsicum and kale
15. Take 1-2 tablespoons for lemon juice (½ to 1 medium lemon), to taste

I know that unless you are a tomato and white bean junkie, as I am, the prospect of a bowl of sloshy stew built on their foundation doesn't sound very appealing. This easy baked stew dish is a delicious combination of fall flavors. The butternut squash and apples are delicious together, and combining them with baked beans and sausage is nothing short of amazing. A hearty bean stew or casserole is not only filling and warming, but healthy, too.

Beans stew#weekly jikoni challenge start cooking:

1. Warm the vegetable oil in a pot over medium heat.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the ragu traditional and cook for a few more minutes stirring often.
4. Pour in the beans, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
5. Add the chopped capsicum and kale and cook for 5 more minutes, or until they have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice.
6. Serve while hot.

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