Hearty Bean And Vegetable Stew With Rice Recipes

HEARTY BEANS AND RICE

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in the beans, tomatoes, corn, water and salt. Bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand, covered, for 5 minutes.

HEARTY BEAN STEW

Steps:

• In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

BEAN STEW

Steps:

• In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
• Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
• Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
• Garnish with fresh parsley and serve with a side of French bread!

CROCK POT HEARTY BEAN & VEGETABLE STEW

Steps:

• Rinse beans and then soak overnight in water.
• Drain beans and place in crock pot.
• Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
• Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
• The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
• Cook on high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour on low.
• For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

HEARTY BEAN AND VEGETABLE STEW

Steps:

• Sort and rinse beans, then soak overnight in water.
• Drain beans and place in crockpot.
• Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
• Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
• The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
• Cook at high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour.
• NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.