Bacon & Veggies Red Bean Stew

+ 1 tbsp olive oil
+ 5 oz (140 g) smoked bacon, diced into small pieces
+ 1 onion, diced
+ 1 green bell pepper, diced
+ 2 celery ribs, diced
+ 2 tbsp tomato paste
+ 3 garlic cloves, minced
+ 2 tsp cajun seasoning
+ 2 cups red beans, cooked (learn here how to soak and cook beans and legumes)
+ 1 carrot, shredded
+ 2 cups homemade vegetable stock
+ 1 tsp hot sauce
+ 1 bay leaf
+ sea salt and freshly ground black pepper, to taste
+ 1 cup spinach leaves

Heat olive oil in a deep skillet over medium heat. Add bacon, and cook, stirring frequently, until lightly browned, about 3-4 minutes. Set bacon aside.

In the same skillet, add onion, bell pepper, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste, garlic, and cajun seasoning until fragrant, about 1 minute.

Stir in red beans, carrots, vegetable stock, hot sauce, and bay leaf; season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, stirring occasionally.

Add spinach, stir and cook for 5 more minutes, until wilted. Serve immediately, topped with bacon, and enjoy!