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Argentinean Bean and Vegetable Stew


1,000 Vegan Recipes, Robin Robertson, slightly tweaked by Bob and Steven

A colorful, hearty stew, ideally served over quinoa. It can be made with kidney beans or chunks of seitan.


30 ml 2 T. olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 medium red pepper, chopped
1 medium butternut squash, peeled, halved & seeded
1 (14.5 oz) can diced tomatoes, undrained
350 ml1 & 1/2 cups vegetable broth
15 ml1 T. sugar
1 ml1/4 tsp. crushed red pepper
5 ml1 tsp. dried oregano
1 ml1/4 tsp. black pepper
710 ml3 c. cooked or 2 (15.5 oz). cans kidney beans, drained & rinsed
240 ml1 c. fresh or frozen corn kernels
5 ml1 tsp. salt
2 seedless oranges, peeled and chopped
30 ml2 T. minced fresh parsley or cilantro, for garnish


In a large saucepan, heat the oil over medium heat. Add the onion, garlic, bell pepper, and squash. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.

Add tomatoes, broth, sugar, crushed red pepper, oregano, and black pepper and bring to a boil. Reduce heat and simmer uncovered until the vegetables are tender, about 20 minutes. Add the kidney beans, corn, and salt. Simmer uncovered and taste, adjusting seasonings if necessary.

Add the orange and stir to heat through. Serve immediately, sprinkled with parsley.