Vegetarian Stew With Kidney Beans Recipes

VEGETARIAN STEW WITH KIDNEY BEANS

Vegetarian Stew with Kidney Beans image

Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness. I found this on boutell.com web-site. Very tasty stew. You may add tamari (soy sauce) for colour, and a few teaspoons nutritional yeast flakes. I did not count in the time to soak beans overnight. Times are approximate.

Provided by Dorel

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup dried kidney beans (or one can pre-cooked beans)
2 -3 cups water (you could use vegetable stock)
2 -3 cloves garlic, chopped coarsely (more if you are a garlic lover)
1 small yellow onion, diced.
1 large potato, diced (do not pre-cook)
1 carrot, chopped coarsely,size is not too important.
1 portabella mushroom, sliced in 1 inch pieces
1 -2 teaspoon salt
1 -2 teaspoon pepper
1 -2 teaspoon chili powder
2 -3 tablespoons flour or 2 -3 tablespoons cornstarch (optional)

Steps:

Soak the beans overnight.
Rinse and cook for 1/2 hour.
(skip this step if using can beans) Add 2-3 cups water and bring back to boil.
Add the vegetables and bring back to boil.
Simmer, covered, until the potato and beans are thoroughly cooked.
Takes about 1 hour, the longer it simmers the better its flavour.
To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water.
Add to the stew and bring to a boil.
Boil for 5 minutes, stirring often to prevent sticking.
Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired.
A few teaspoons nutritional yeast flakes for added flavour if desired.
This stew refrigerates and freezes well.

Nutrition Facts : Calories 77.7, Fat 0.3, SaturatedFat 0.1, Sodium 406.7, Carbohydrate 17, Fiber 2.3, Sugar 1.7, Protein 2.9

WINTER VEGETABLE STEW WITH BEANS

Winter Vegetable Stew with Beans image

A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.

Provided by Kenneth Moore

Time 8h50m

Yield 10

Number Of Ingredients 15

Ingredients

3 medium (blank)s turnips, peeled and cubed
1 medium butternut squash - peeled, seeded, and cubed
1 acorn squash - peeled, seeded, and diced
1 medium onion, diced
2 cups dry kidney beans
½ cup dry navy beans
½ cup dry black beans
½ cup dry green lentils
1 (15 ounce) can spaghetti sauce
2 cubes chicken bouillon
⅛ teaspoon taco seasoning mix, or to taste
1 pinch red pepper flakes, or to taste
1 pinch garlic salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried oregano, or to taste

Steps:

Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
Cover and cook until all vegetables are tender, about 8 1/2 hours.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 69.6 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 21.4 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 477.9 mg, Sugar 10.3 g

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