I'm presently returning to some old plans and giving them a re-vamp with some new photographs and video guidelines so you may see some well-known plans restoring once in a while!
This formula I originally posted three years back is as yet one of my staple top choices. It's simply SO natural to make and packs in so much flavor and nourishment.
The warmth in this veggie lover bean stew truly hits the spot. Simply seeing it makes me feel better with every one of those warm, splendid hues and welcoming surfaces.
It's parsimonious, super-nutritious and even meat-sweethearts will appreciate this as the sweet potato is so flavourful, filling and fulfilling that they won't miss the meat.
Also try our recipe : Keto Ravioli #ketogenic #diet #lowcarb #paleo #healthy
- 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red chili, finely chopped
- 1/2 tsp cayenne pepper , (Optional - for extra heat)
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 400 g tin of kidney beans, drained and rinsed
- 400 g tin of chopped tomatoes
- 2 large handfuls of kale
- Salt & pepper, , to taste
Instructions :
- Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.
- Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.
- Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
- At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.
- Season with salt and pepper and enjoy!
Source : bit.ly/2BCRtw4
Read more our recipe : No Bake Coconut Clusters #diet #coconut #paleo #lowcarb #easy
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