Mexican bean stew


Remember our Mexican threesome favourites? After we demolished the guacamole & tortillas and got a little tipsy on the margaritas, we started munching on this delicious stew. It’s super easy to prepare and makes a perfect addition to a Mexican evening. It’s also very healthy, high in protein and low in fat, which balances out all the guacamole and margaritas.

I love all stews and curry type dishes because you can play with them as much as you like and make countless varieties of the same dish. The version below is the simplest possible, with just red pepper, tomatoes and beans. However, if you’ve got some sweet potatoes that have been in the cupboard for a bit too long, or a courgette that is starting to get a little wrinkled, just chop them up and add to the pan!


Ingredients (serves 4):

  • 1 tbsp coconut oil
  • 1 tin chopped tomatoes
  • 1 tin butter beans (or other type of white beans)
  • 1 tin red kidney beans
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 red pepper, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp oregano
  • ½ tsp chilli flakes
  • salt & pepper
  • optional: fresh coriander and chopped jalapeño to serve


  1. In a large saucepan heat the coconut oil and add chopped onions. Stir for 2 min and add chopped pepper and garlic. Stir for 3 more minutes.
  2. Add tin tomatoes, all beans and spices. Season with salt and pepper and mix everything. Simmer for 15 minutes or until you get a nice and thick consistency.
  3. Test the stew and add more spices/seasoning to taste. Otherwise, remove from the heat and serve with fresh chopped coriander and jalapeño peppers.


Julia X



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