No Beef Taco bean stew
Stews are perfect for winter time ❄🥘 In this spicy bean stew, we have given the beef a day off and replaced it with our No Beef Taco, which is a 100% plant-based meat substitute.
No Beef Taco is accompanied very nicely by our Fuego beans, various vegetables and hot spices, making this stew ideal for rainy autumn days and cold winter days—or simply whenever you feel like it. If you would like to try a different type of legume in your stew, we can recommend Ingrid peas.
200 g DAVA Fuego beans
1 bag DAVA No Beef Taco
4-6 tbsp olive oil
2 red onions, sliced into thin wedges
2 cloves garlic, crushed
1 large carrot, cut into thin strips
1 orange pepper, cut into thin strips
1 tsp paprika
1 tsp dried oregano
0.5 tsp cayenne pepper
250 g corn
1 can chopped tomatoes
4 tbsp tomato concentrate
2 tbsp lime juice
Salt and pepper
1 tbsp curry
The day before
Soak the Fuego beans—follow the instructions on the package.
On the day
Boil the beans in fresh, lightly salted water for approx. 15 minutes or until they are soft. Sift the water from the beans, and let the water drip off.
Prepare No Beef Taco according to the instructions on the packaging.
Once No Beef Taco has been fried, mix in red onions, garlic, carrots and pepper in the pan, followed by paprika, oregano, cayenne pepper and corn. Sauté for a few minutes.
Add chopped tomatoes and tomato concentrate, and stir, after which you pour water into the pan until it covers the dish. Let it simmer for a few minutes.
Add lime juice, and season with salt and pepper to taste. Leave the dish to marinate while you roast the Fuego beans.
Heat up 2 tbsp olive oil in a pan with curry.
Roast the Fuego beans in the oil until they start browning and become crispy. Season with salt and pepper.
Serve the stew hot, topped with the roasted Fuego beans and fresh coriander.