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Itching on the tongue: Mexican bean stew

A new and vegan delivery pop-up born in the Corona period made us want to make an order even without being vegan - we had such a delicious, that we got you the recipe

Tags

• recipe

• stew

• bean

• Chili con carne

In collaboration with Sugat

Thursday, 25 February 2021, 20:01

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You asked for it and you got it.

Uri Shavit-Redhead's Delivery Pop (Photo: Sugat, Tal Sivan-Tzaforin)

Ordering food at home is a treat, learning how to prepare it is already an experience.

A new section, which seeks to encourage restaurants during this challenging period, will select each week a delivery of a dish from another restaurant and teach you how to prepare it yourself at home.

And this week, Uri Shavit's delivery pop-up - after receiving countless requests to bring home the dishes she uploads to her blog, she thought to herself "why not actually", and together with the vegan warehouses she set up the redhead - vegan Israeli food.

Among the variety of dishes on the menu, we decided to order the chili con carne in its vegan version of course - a rich Mexican-style red bean stew that tickles the tongue just the right amount.

Perfect over whole rice or roll in a tortilla with guacamole spiced with lemon.

To order delivery from the redhead - vegan Israeli cuisine

for more excellent vegan recipes

For delivery and recipe from last week:

A volcano of flavors: the Stromboli pastry that unites Italy and Carmiel

To the full article

Non-Carne Chili (Vegan)

Recipe By: Uri Shavit,

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• 80 minutes total

• Easy to prepare

• 6 units

• Mexican

• vegan

• fur

• Lunch

• Dinner

• Stews

• kosher

Mexican-style red bean stew from the redhead's kitchen (Photo: Sugat, Tal Sivan-Tzaforin)

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Ingredients

• For a Mexican style bean stew:

  • ½1 cups red beans (250 g), soaked overnight in water

  • 200 grams of dried soybeans (or 500 grams of ground vegetable, thawed)

  • 700-800 g crushed tomatoes (from a box or bottle)

  • 1 large onion, finely chopped

  • 1 red hot pepper, chopped

  • 2 as a tomato paste (small box)

  • 1 tablespoon sweet paprika

  • 1 tablespoon hot paprika

  • 1 liters or vegetable stock

  • Salt to taste

  • 2-3 tablespoons olive oil

• To serve:

  • White or whole basmati rice, cooked

  • A handful of chopped coriander

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Preparation

How to make non-carna (vegan) chili?

• 1 Drain the red beans from the soaking water, transfer to a saucepan and cook in plenty of water for about 45 minutes, until the beans are soft.

• 2 If using dry soy flakes, soak them in hot water for 20 minutes, strain, rinse and squeeze well.

  If using plant safety, crumble well into small crumbs.

• 3 Heat the olive oil in a large pot and fry the onion, garlic and chili for about 3 minutes, until softened and lightly golden.

• 4 Add tomato paste and the soy or ground flakes, mix and continue to fry for another 2-3 minutes.

• 5 Pour the crushed tomatoes into the pot and season with sweet and hot paprika.

  Continue to cook over a medium flame for about 5 minutes, until the mixture is bubbling.

• 6 Strain the cooked beans and transfer to the pot with the sauce.

  Add vegetable broth or water, stir and bring to a boil.

• 7 Lower the flame and continue to cook for another 30 minutes, until the stew thickens and the beans are completely soft.

  Salt, taste and adjust seasoning to taste.

• 8 Serve with white or whole basmati rice and a handful of chopped coriander on top.

More lunch recipes

• Onion, bean and entree stew (in a basket and beans)

• Bean soup, wheat and kale

• Black bean stew with spinach and meatballs

• Stuffed roasted peppers

• Turkish-style Russian Verniki

• Tortillas stuffed with crispy fish

• Bermondi fillet in pistachio crust

• Juicy chicken with apricots

• Bermondi with herbs and almonds

• Greek salad (Huriatiki)

• Corned beef sachets fried in a crispy coating

• Quick corn soup

• Spicy roast meat

• Bermondi whole on leek stew

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