Creamy tahini bean stew (vegan, GF, one-pot)
This vegan stew is loaded with a savory tomato base, creamy tahini, and tender white beans. Perfect for lunch or dinner!
Ingredients
- 1 large onion | 250g; diced
- 4 cloves garlic | minced
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne | optional, to taste
- 1 bell pepper | 200g; chopped
- 6 tbsp tomato paste | 100g
- 2 tbsp ketchup | 30g; or more tomato paste
- 3 cups cooked pinto beans | 500g (or one 28-oz can, drained); or beans of your choice
- 1 cup water | 240g
- 1 tbsp apple cider vinegar | 15g; or lemon juice
- 1 tbsp dijon mustard | 15g; or regular mustard
- 1 tbsp liquid smoke | 15g; optional, to taste
- 1/4 cup tahini | 64g
Instructions
- In a large pot, heat some oil (or water) and add the onion. Sauté for 5 minutes, then add in garlic and spices.
- Once fragrant, stir in bell pepper, tomato paste, ketchup, beans, and water. Bring to a boil over high heat.
- Cover the pot, then reduce the heat and simmer for 10-15 minutes, or until beans are very tender. If needed, add more water to thin out the stew.
- Mix in apple cider vinegar, mustard, liquid smoke, and tahini. Taste and adjust seasonings, if desired. Serve warm and enjoy!