Kidney Bean and Green Bean Stew

From Tatiana Briceag's Kitchen

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  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • Handful fresh parsley, stems removed and leaves chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon dry oregano
  • 2 Tbsp. sweet corn
  • 2 Tbsp. green peas (frozen or fresh)
  • 2 medium carrots, finely chopped
  • 1/2 cup green beans
  • 3/4 cup cooked kidney beans, drained and rinsed (canned or homemade)
  • 1 cup vegetable broth
  • 1 teaspoon arrowroot flour
  • Sea salt and freshly ground black pepper
  • Garnish: fresh chopped parsley


Heat the oil in a skillet over medium-low heat. Add the onions.  Cook, stirring occasionally until soft and translucent, about 5 minutes. Stir garlic, cinnamon, coriander, cumin, turmeric & oregano. Cook until fragrant, about 3 minutes. Add corn, peas, carrots and green beans and cook stirring about 10 minutes until soft. Stir in kidney beans and vegetable broth.

Cover the skillet and simmer until beans are heated through, about 10 minutes more.

In a separate small bowl, mix the arrowroot flour with 2 Tbsp. of water at room temperature, until well combined. Pour the flour mixture in the stew and mix well. Add sea salt and pepper to taste. Lower the heat and stir constantly just until the mixture thickens, about 2 minutes.

Serve garnished with chopped parsley.


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