Vegetarian Stew With Kidney Beans Recipes

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 AND GREEN HERB STEW

Steps:

• Drain the kidney beans and rinse. Place in a large saucepan and add 1 quart fresh water. Bring to a boil over medium-high heat and skim off any foam. Add the bay leaf, halved onion, 1 of the garlic cloves, and salt to taste. Reduce the heat to low, cover and simmer 1 hour. Remove the bay leaf and halved onion and discard.
• Meanwhile, heat 3 tablespoons oil over medium heat in a heavy soup pot or Dutch oven and add the sliced onion. Cook, stirring often, until it begins to color. Turn the heat to low, add a generous pinch of salt and continue to cook, stirring often, until the onion is dark brown and has melted down to about half its original volume, about 20 minutes. Stir in the remaining garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the beans with their broth and bring to a simmer. Simmer, partly covered, for 30 to 60 minutes, until the beans are tender. Taste and adjust salt.
• Add the spinach by the handful, stirring until wilted before adding the next handful, until all of the spinach has been added. Stir in the herbs and scallions. Using a needle, pierce the limes in a few places and add them along with 1/2 cup of their soaking water (if you aren't using the limes, just add an additional 1/2 cup water). Simmer for 10 to 15 minutes, until the greens and herbs are tender but still bright. Taste and adjust salt. Add pepper. Remove the dried limes before serving.
• Serve with lemon wedges and squeeze fresh lemon juice into each bowl.

VEGETARIAN STEW WITH KIDNEY BEANS

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.

WINTER VEGETABLE STEW WITH BEANS

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.

NIGERIAN KIDNEY BEAN STEW WITH A PEANUT SAUCE

Steps:

• Soak the beans overnight. Drain. Place beans with 6 cups of water into a large pot. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 - 2 1/2 hours or until beans are tender.
• Heat the oil in a skillet over medium heat. Add the onion, garlic and green pepper. Saute until the onion is just translucent, turning the heat down as needed.
• Then, add the cumin and stir once or twice. Add the tomato paste, cayenne, lemon juice & 1/2 cup of water. Stir and bring to a simmer. Turn the heat down and simmer for about 15 minutes.
• Meanwhile, put the peanut butter in a small bowl. Slowly add about 6 tbs of the liquid from the beans, mixing as you go. Stir this mixture back into the beans.
• When the tomato mixture has finished cooking, pour it into the pot of beans. Add the corn. Stir and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes, stirring occasionally.
• Serve hot over rice, or with a good bread.