Creamy Red Bean Skillet
Ingredients
- 2 tsp avocado oil or other neutral high heat oil
- 1 tsp cumin seeds
- 2 bay leaves
- 1/2 medium red onion, finely diced
- 1 tsp ground coriander
- 5 cloves garlic, crushed or finely minced
- 1 inch fresh ginger, finely minced
- 1, 15 oz can San Marzano whole peeled tomatoes
- 1 cup Yukon gold potatoes, diced into 1/2 inch cubes
- 2, 15 oz cans of red kidney beans, rinsed and drained
- 1 1/2 cups vegetable broth
- 2 tbsp almond butter (optional, but makes this dish really rich and creamy)
- Salt and pepper to taste
Preparation
Warm up some oil in a large skillet and start to bloom your cumin and bay leaves for about 45 seconds to a minute.
Once your cumin is fragrant, add in your onion along with a pinch of salt and allow onion to soften and begin to caramelize.
Stir in your coriander and give it a quick sauté, then add in the garlic and ginger, adding a little more oil or a splash of water to help prevent your ingredients from sticking to the pan.
Pour in your tomatoes and with your cooking spoon start to carefully mash and break down the tomatoes into smaller chunks and cook for about 1-2 minutes.
Add in your potatoes, red beans and vegetable broth and bring your mix to a low simmer, cover with a lid and cook for about 15 minutes or until potatoes are fork tender.
Remove the lid from the pan and stir in your almond butter making sure that it dissolves into the stew.
Feel free to add a little splash of water if almond butter is not blending well then cook for an additional 5 minutes.
Add salt and pepper to taste then serve as desired.
