Can’t nod off? Eating these foods should help you get a better night’s sleep
Can’t nod off? Eating these foods should help you get a better night’s sleep

Jennifer McShane

‘Bridgerton’ author on the female gaze and why the show’s sex scenes are revolutionary, not raunchy
‘Bridgerton’ author on the female gaze and why the show’s sex scenes are revolutionary, not...

Sarah Finnan

The best new beauty launches this week
The best new beauty launches this week

Holly O'Neill

‘Doing Dry January, I realised it wasn’t actually about the alcohol at all’
‘Doing Dry January, I realised it wasn’t actually about the alcohol at all’

Lauren Heskin

‘I was essentially raped on camera’: Evan Rachel Wood accuses Marilyn Manson of abuse in new documentary
‘I was essentially raped on camera’: Evan Rachel Wood accuses Marilyn Manson of abuse in...

Jennifer McShane

Once again, Taylor Swift is being forced to defend herself against a man
Once again, Taylor Swift is being forced to defend herself against a man

Sarah Finnan

Karen Millen launches a gorgeous new collection focused on sustainability
Karen Millen launches a gorgeous new collection focused on sustainability

Shayna Sappington

2021 was the year of the deranged celebrity couple and now 2022 is following suit
2021 was the year of the deranged celebrity couple and now 2022 is following suit

Holly O'Neill

‘I may have felt choiceless before, but I know I have choices now’: Lena Dunham on her plans to adopt
‘I may have felt choiceless before, but I know I have choices now’: Lena Dunham...

Sarah Finnan

This Ballsbridge home is on the market for €1.25 million
This Ballsbridge home is on the market for €1.25 million

Megan Burns

Image / Editorial

Your new favourite vegan recipe is here


By Meg Walker
17th Jan 2019
Your new favourite vegan recipe is here

 

 

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.