Spicy Bean & Vegetable Stew
Preparation Time: 30 mins
Cooking Time: 4 hrs 30 mins
Meal type:
Main Dishes
Lunch
Rating:
FatSecret Members Average Rating
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by member: Darkazana 
Spicy Bean & Vegetable Stew
Tasty vegan stew of vegetables and pulses cooked in the slow cooker.
Ingredients
Directions
- Chop all vegetables and place in pre-heated slow cooker.
- Add tomatoes, butter beans, spices and a bay leaf.
- Add 600 ml of boiling water.
- Cook on high for 1 hour then turn down to low for a further three hours.
- When vegetables are cooked, add 2 tsp water to cornflour and mix, add to the vegetables and allow another 30 minutes cooking.
- Serve with crusty bread.
37 members have added this recipe to their cookbook.
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 Reviews
This was delicious despite not having the butternut squash; nor thickening with cornflour. I found there was still one serving left over. Definitely one to make again.
19 Mar 16 by member: Cryptobrit
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Nutritional Summary:
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There are 360 calories in 1 serving of Spicy Bean & Vegetable Stew.
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Calorie Breakdown: 4% fat, 79% carbs, 17% prot. |
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Nutrition Facts |
Serving Size: per serve |
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per serve |
Kilojoules |
1506 kj |
Calories |
360 kcal |
Protein |
15.92 g |
Carbohydrate |
72.74 g |
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Sugar |
20.9 g |
Fat |
1.76 g |
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Saturated Fat |
0.379 g |
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Monounsaturated Fat |
0.102 g |
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Polyunsaturated Fat |
0.365 g |
Cholesterol |
0 mg |
Fibre |
17.5 g |
Sodium |
298 mg |
Potassium |
926 mg |
Calorie Breakdown:
Carbohydrate (79%)
Fat (4%)
Protein (17%)
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*Based on an RDI of 2000 calories
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