With the rain pouring down outside and you’re forced to spend your days inside in the middle of summer, you can’t but long for sunnier places like Spain, where my parents are spending two weeks enjoying the beaches and warm water at the moment.
The closest I get to Spain this summer is through making something Spanish in the kitchen, and when you can make something as tasty as this things aren’t so bad after all!
This Spanish bean stew is a vegan version inspired from the meaty ones that are traditional to Spain, with a super yummy tomato sauce!
Spanish bean stew
- 3 tbsp olive oil
- 150 g soy sausage with chorizo flavor
- 1 pkt Oumph! Pure chunk (or other bite sized veggie meat)
- 4 garlic cloves, minced
- 2 tsp chopped rosmary
- 2 tso paprika
- 1/2 cup white wine
- 600 g crushed tomatoes
- 400 g cannellini beans, rinsed and drained
- fresh chopped parsley
- rice or bread
- Cut the suasages in smaller pieces and sauté in oil with the veggie meat for a few minutes until they’re lightly golden. Add garlic, rosemary and paprika and fry for a few more minutes until you can smell the fragrance from the herbs.
- Add wine and cook for a minute. Lower the heat, add crushed tomatoes and let simmer for 10 minutes (add a dash of water or crushed tomatoes if you want more liquid in the stew). Stir in beans, heat through and serve with parsley and rice or bread.