Sustainable Irish sleepwear brands to help you catch some zs
Sustainable Irish sleepwear brands to help you catch some zs

Sarah Finnan

Andrew McGinley: ‘I cannot forgive the act of murder. I can’t forgive how my children died’
Andrew McGinley: ‘I cannot forgive the act of murder. I can’t forgive how my children...

Amanda Cassidy

What actually consitutes self-care when you’re a mother
What actually consitutes self-care when you’re a mother

Sophie White

The expert guide to your hair problems, from thinning hair to heat damage
The expert guide to your hair problems, from thinning hair to heat damage

Melanie Morris

Best hotel restaurants: 16 places to add to your Irish staycation bucket list
Best hotel restaurants: 16 places to add to your Irish staycation bucket list

Sarah Finnan

Here’s how you can manage symptoms of work anxiety
Here’s how you can manage symptoms of work anxiety

Jennifer McShane

Step straight onto the sand with these 5 Irish hotels on the beach
Step straight onto the sand with these 5 Irish hotels on the beach

Megan Burns

5 inspiring self-help books that will change your life
5 inspiring self-help books that will change your life

Jennifer McShane

Jamie Lee Curtis shows every parent how to handle their child transitioning
Jamie Lee Curtis shows every parent how to handle their child transitioning

Jennifer McShane

Toxic relationships: ‘Why walking away from my mum was the best thing I could have done’
Toxic relationships: ‘Why walking away from my mum was the best thing I could have...

Amanda Cassidy

Image / Editorial

Your new favourite vegan recipe is here


by Meg Walker
17th Jan 2019
blank

 

 

Smoky Bean Stew

Serves 4

Ingredients
olive oil, for frying
3 shallots, finely chopped
1 jalapeño chilli, finely chopped
2 garlic cloves, finely chopped
1 x 400g tin aduki beans (or you can use black beans or haricot), rinsed and drained
1 x 198g tin sweetcorn, drained
1 tsp chilli paste
½ tsp smoked paprika
1 tbsp garlic purée
pinch of black pepper
300g passata
juice of ½ lemon or lime

To serve
1 avocado
4 tbsp plant-based yoghurt
2 handfuls of spinach leaves
small bunch of coriander

Method
Heat some olive oil in a pan, then add the shallots, chilli and garlic and cook over a medium heat until softened.

Tip in all the remaining ingredients, along with 125ml water. Stir to combine, then simmer for 20 minutes to thicken, stirring occasionally.

Serve hot with any toppings of your choice.

 

Extracted from What Vegans Eat by Brett Cobley (HarperCollins, approx €19). Photography by Andrew Burton.

 

Also Read

blank
AGENDA, EDITORIAL
Andrew McGinley: ‘I know that they wouldn’t want me to be sad.’

Following the utterly devastating trial of his wife Deirdre last week, Andrew McGinley spoke afterward of the love of his...

By Jennifer McShane

toxic
EDITORIAL
How to let go of toxic people, and the signs to recognise

By Niamh Ennis

rings
EDITORIAL
Rings that help you draw attention to your newly manicured nails

Rings to help you flaunt your fresh mani? Non-negotiables. Nail salons reopened their doors to the public earlier this week...

By Sarah Finnan

blank
EDITORIAL
Book gift ideas for every kind of reader

Anyone who said books and socks make for boring gifts has clearly never received a delightfully absorbing book or a...

By Amanda Kavanagh

abgc_architects_aoife_herrity
EDITORIAL
A plain extension in Dublin 8 provides a blank canvas for a design-minded couple

ABGC Architects were enlisted to transform a large white box into a functional living space for two design-minded homeowners. When...

By Amanda Kavanagh

blank
EDITORIAL
‘In a public health emergency, why does so much of the post-pandemic talk revolve around drinking?’

No other European country is having the same public order challenges our capital city is experiencing, writes Amanda Cassidy I...

By Amanda Cassidy

blank
EDITORIAL
This is what happens when you hypersexualise young girls growing up

Who is demanding the fetishization of young girls anyway?”When I was working in my early twenties, and even my late...

By Amanda Cassidy