Bean Stew

Bean Stew
Kidney beans & Sweet potato
with cinnamon and dry apricot

3 dl kidney beans
I big, sweet potato
2 big carrots or 3 small
1 yellow onion
2 fresh tomatoes
1 caned chopped tomato
1 tbs tomato puree
1 dl chopped dried apricot
3 cloves garlic
½ fresh chili
1 tsp dry basil
1 tsp dry thyme
2 tsp cumin
2 tsp cinnamon
1/8 tsp cayenne
2 tbs maple sirup
fresh leafy parsley or cilantro
salt & pepper to taste

Soak the kidney beans in water over night.
Boil in new fresh water with 1 tsp celtic salt and two bay leaves for 70 min.

Add olive oil in an iron pot on medium heat. Finely chop onion and fry for a minute with some celtic salt.
Add chopped garlic and continuing frying.
Add spices and tomato puree.
Chop the rest of the vegies and add to the pot and stir well.
Add the canned tomato with some water and the dried apricot.
Let all boil for 20 minutes.

Then take 1/3 of the beans and mash them with a potato masher and add to the stew with the rest of the beans and simmer for another 5 -10 min.

Add the fresh herbs.

Serv with brow rice or barley pearls.

Warming and soothing on a chill evening.
With Love.