Black Bean, Quinoa & Sweet Potato Stew

Main courseServes 4

Slow cooked to perfection, this Black Bean, Quinoa & Sweet Potato Stew from the team at Gordon Rhodes uses their Easy Too Good To Be Stew Gourmet Vegan Sauce Mix to create this simple, comforting dish that is perfect for chilly November evenings. For more recipe inspiration and to buy their range of slow cooking sauces, gourmet sauce mixes, and gluten free stuffings online, visit www.gordonrhodes.co.uk  

Ingredients

1 x V and Easy Too Good To Be Stew Gourmet Vegan Sauce Mix

2 x sweet potatoes, chopped

1 x tinned sweetcorn, (325g), drained

1 x tinned tomatoes (400g)

1 x Tinned black beans (400g)

60g quinoa, uncooked

700ml water

Method

  1. Place the vegetables, beans, quinoa and tinned tomatoes in the slow cooker pot.
  2. Blend the Too Good To Be Stew Mix with the water and add to the slow cooker. Stir thoroughly.
  3. Cover and cook for 4 hours on high or 8 hours on low, until the vegetables are tender and cooked through (cooking times may vary between slow cooker models).
  4. Remove the lid and stand for 5 minutes before serving.
  5. Serve with crusty bread, wedges of fresh lime and a glass of red wine. Enjoy!