Hello my lovelies! I’m back again with a new vegan and vegetarian recipe for the cold winter.
2 Cloves of Crushed Garlic or more to taste
1/4 of a Sweet Pepper diced,
A Few Sprigs of Fresh Thyme.
1 Tablespoon of Aji Amarillo Chilli-This medium hot chilli powder is from Peru,and has an intense sweetness and smoky flavour. Ideal in dishes when mild fruity heat is required.
1 Teaspoon of Shahi Kala Jeera(Black Cumin Seeds)-These cumin seeds have an intense smoky and nutty flavour, and go well with red meats and vegetables that need serious flavour injection.
1 Teaspoon of Cinnamon or less
1 Teaspoon of Powdered Ginger
1 Teaspoon of Pimento(Jamaican Allspice Berries)
Sea Salt and Black Pepper to taste
*1 Small Strip of Ghost Chilli(Optional, just for contrast of flavour and heat level.
Olive oil for sauteeing
Drain the beans, and boil in lightly salted water, for at least 45 minutes in a pot, or cook for 20 minutes in a pressure cooker, until tender.
Add water, and allow to bubble for ten minutes. After this time the stew will be ready. Serve hot with rice,bread assortment of vegetable dishes or alongside a meat dish.