Tomato Bean Stew with Potatoes and Corn

2025-07-30

Ingredients:

  • 1 potato, thinly sliced

  • 100g cooked kidney beans (or canned)

  • 50g sweet corn kernels

  • 1 can chopped tomatoes (or 2 fresh tomatoes, diced)

  • 1/2 onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp olive oil

  • 1 tbsp black tea rubs

  • Salt & black pepper, to taste

  • Fresh basil leaves & chopped scallions (for garnish)

Instructions:

  1. Sauté Aromatics: Heat olive oil in a pot. Sauté onion and garlic until fragrant.

  2. Add Tomatoes: Stir in chopped tomatoes. Simmer on low heat for 5 minutes.

  3. Add Main Veggies: Add kidney beans, corn, and potato slices. Pour in a splash of water or veggie broth. Season with salt, black tea rubs and pepper.

  4. Simmer: Cover and simmer over medium heat for 10–15 minutes, until potatoes are tender and the stew thickens.

  5. Garnish & Serve: Top with fresh basil and scallions. Serve warm.