Avocado Leaf Flavoured Bean Stew is a modern Fusion recipe (based on a Cajun original) for a winter-warming stew of potatoes, carrots and beans that's adapted to be flavoured with avocado leaves. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Avocado Leaf Flavoured Bean Stew.
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This recipe is a combination of a Cajun bean stew with a Mexican bean stew and uses avocado leaves as a flavouring. If desired you can substitute sweet potatoes for the potatoes.
Ingredients:
2 tbsp olive oil
1 onion, diced
3 garlic cloves garlic, minced
4 fresh or dried avocado leaves, chopped (or 2 tsp dried powder)
2 carrots, chopped
2 potatoes, cubed
400g cooked beans, drained and rinsed (I used a mix of cannelloni and black beans)
1l vegetable stock
Salt, freshly-ground black pepper, and a pinch of red chilli flakes
Method:
Heat oil in a large pan over medium heat. Add the onion and garlic; cooking until translucent (about 4–5 minutes).
Stir in the avocado leaf pieces, carrots, and potatoes, tossing to coat. Now stir in the stock and beans. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes until the vegetables are tender.
Adjust the levels of salt, black pepper and chilli to taste. For a creamier (and thicker) texture, mash a few beans against the side of the pot.
For even more vegetables you could stir in a handful of spinach or kale during the last 5 minutes for extra greens.
