Spicy Bean & Vegetable Stew
Preparation Time: 30 mins
Cooking Time: 4 hrs 30 mins
Meal type:
Lunch
Main Dishes
Rating:
FatSecret Members Average Rating
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by member: Darkazana
Spicy Bean & Vegetable Stew
Tasty vegan stew of vegetables and pulses cooked in the slow cooker.
Ingredients
Directions
- Chop all vegetables and place in pre-heated slow cooker.
- Add tomatoes, butter beans, spices and a bay leaf.
- Add 600 ml of boiling water.
- Cook on high for 1 hour then turn down to low for a further three hours.
- When vegetables are cooked, add 2 tsp water to cornflour and mix, add to the vegetables and allow another 30 minutes cooking.
- Serve with crusty bread.
55 members have added this recipe to their cookbook.
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Reviews
This was delicious despite not having the butternut squash; nor thickening with cornflour. I found there was still one serving left over. Definitely one to make again.
19 Mar 16 by member: Cryptobrit
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Nutritional Summary:
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There are 360 calories in 1 serving of Spicy Bean & Vegetable Stew.
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Calorie Breakdown: 4% fat, 79% carbs, 17% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1506 kj
360 kcal
Protein
15.92g
Fat
1.76g
Saturated Fat
0.379g
Polyunsaturated Fat
0.365g
Monounsaturated Fat
0.102g
Cholesterol
0mg
Carbohydrates
72.74g
Sugar
20.9g
Fibre
17.5g
Sodium
298mg
Potassium
926mg
Calorie Breakdown:
Carbohydrate (79%)
Fat (4%)
Protein (17%)
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*Based on an RDI of 2000 calories
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