Smoky Bean Stew
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
juice of ½ lemon or lime
4 tbsp plant-based yoghurt
2 handfuls of spinach leaves
small bunch of coriander
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.