1. Heat olive oil in a pot.

2. Add onions, garlic, and ginger; sauté 2–3 minutes until fragrant.

3. Add turmeric, paprika, and cumin; fry lightly.

4. Add tomatoes and bell pepper; cook for 5 minutes until softened.

5. Add cooked beans and stir well.

6. Pour in broth/water and simmer for 15–20 minutes.

7. Adjust salt and seasoning.

8. Garnish with parsley/cilantro and serve warm.

NOTES

• If using canned beans, rinse them to reduce sodium.

• Add vegetables like spinach or carrots for extra nutrients.

• You can blend half the stew to make it thicker.

• Avoid adding sugar or sweetened tomato sauces.

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