Winter in Cape Town is a perfect excuse to start using all those stew and soup recipes. This is a vegan stew, adapted from my mum’s carrot stew. It was one of my favourite dishes growing up.
To serve 6 you’ll need:
- 6 large carrots, sliced
- 5 medium potatoes, cubed
- 4 large onions, diced in big chunks
- 400g Red kidney beans (soaked overnight)
- 4 bay leaves
- Salt and pepper to taste
- Garlic grinder
- Coconut oil for frying
- Olive oil
Use a large saucepan and fry the onions until brown. Add a third of the soaked beans. Now layer the potatoes and then the carrots on top. Add salt and pepper to taste (I like to use ground pepper, not fine) and bay leaves.
Add about two cups off water and simmer on medium heat until almost cooked dry. This takes about 40min. Do NOT stir; otherwise you will end up with a mushy stew. And you want the onions and beans to stay at the bottom till the end.
While waiting for the stew, boil the rest of the beans for 5 minutes. Remove from water. In a frying pan, spoon some coconut oil and add the beans. Grind pepper, salt and dried garlic. Fry until they start to turn a bit crispy, only turning them once or twice.
When the stew has cooked dry, dish up and spoon the fried beans over.
I serve it with organic brown rice and a splash of organic olive oil.