Description
This Cajun Bean and Potato Stew is smoky, spicy, and packed with hearty vegetables, beans, and tender potatoes. A comforting one-pot vegan dinner that’s ready in just 30 minutes and perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1/2 tablespoon dried oregano
- 1/4 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 1 lb (450 g) potatoes, peeled and cut into 1-inch pieces
- 2 cups vegetable stock
- Fresh parsley, roughly chopped
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat.
- Add onion, carrot, and celery and cook for 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add oregano, chili flakes, smoked paprika, chili powder, onion powder, and thyme. Stir well.
- Add diced tomatoes, cannellini beans, black beans, potatoes, and vegetable stock.
- Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Stir in fresh parsley and season with salt and black pepper to taste.
- Serve hot with crusty bread if desired.
Notes
- For extra heat, add more chili flakes or cayenne pepper.
- Store leftovers in the refrigerator for up to 4 days.
- This stew freezes well for up to 3 months.
- Great served with crusty bread or over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun