Vegetarian Red Bean Stew Recipes

RED BEAN STEW

Steps:

• Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
• Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
• Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

RED VEGETARIAN STEW

Steps:

• Soak the kidney beans overnight in at least 9 cups of water.
• Drain the beans and put them in an 8 quart pot, covered with water plus an inch.
• Bring to a boil, add 2 veggie bouillon cubes and simmer till the beans are soft, 2-3 hours.
• In the last half hour, add the red cabbage, chopped.
• In a small pot bring 1 7/8 cups water to a boil.
• Add 1 veggie bouillon cube and the cup of red rice.
• Simmer 40 minutes till the water is absorbed.
• In a third pot, combine peeled and diced beets, carrots and onions. Cover with water.
• Bring veggies to a boil and simmer about 45 minutes, or until tender.
• Put the rice and the veggies in the pot with the beans and cabbage.
• Add the vinegar and brown sugar.

RED BEAN AND PEPPER STEW (VEGAN)

Steps:

• Heat oil over a moderate heat in a large pan. Saute all the vegetables in oil for 10 minutes.
• Add the vegetable stock, chopped tomatoes and paprika. Bring to the boil, season to taste with salt & pepper and simmer for 10 minutes.
• Add the beans to the stew along with the balsamic vinegar. Cover the pan and simmer for another 20 minutes.
• Remove from the heat. Check the seasoning, and add an optional sprinkling of cayenne.
• Serve.

VEGETARIAN INDONESIAN CURRIED BEAN STEW

Steps:

• Cook the rice according to package directions.
• While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet.
• Peel and coarsely chop the onion, adding it to the skillet as you chop.
• Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add them to the skillet.
• Add the garlic.
• Cook one minute, stirring frequently.
• Add the kidney beans with their juices to the skillet.
• Add the tomatoes with their juices.
• Stir well, and continue to cook over medium heat.
• Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain.
• Add the peanut butter, curry powder, cumin and ginger to the skillet. Stir thoroughly (but gently so as to not break up the beans), making sure the peanut butter is well blended.
• Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.
• Reduce the heat to low, and simmer uncovered until the rice is done.
• Serve the stew over hot steamed rice.