Description
Heat olive oil in a large pot. Add chopped onion, celery, carrot, and minced garlic.
Cook until the onion turns translucent.
Add diced bell pepper.
Saute for 3-4 minutes i.e. until the bell peppers are no longer raw but still crunchy.
Add paprika, cumin powder, basil, ground black pepper, and crumbled vegetable bouillon cube.
Saute for a minute.
Add diced tomatoes, tomato paste, and salt.
Cook for 2-3 minutes.
Add kidney beans and saute for a minute.
Add water and mix.
Cook for around 10 minutes on a medium flame.
Turn off the heat. Add fresh lemon juice and cilantro. Mix. Your comforting, hearty kidney bean and vegetable stew is ready to be enjoyed.
Notes: For using dried beans: Soak 1 cup of dried beans in a
large bowl of salted water overnight at room temperature. Rinse
the beans and cook them in salted water until tender, about 45
minutes. Drain, spread into a single layer on a towel-lined
baking sheet, and let them cool. Proceed with recipe as
directed.