Medieval Times 3 Bean Stew With Fire Roasted Tomato

Name: Medieval Times 3 Bean Stew With Fire Roasted Tomatoes And Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion; 2 celery stalks; 4 carrots Large; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon thyme; 3 cloves garlic Minced; 2 tablespoons tomato paste; 4 cups vegetable stock or Water; 2 bay leaves; 15 ounces fire roasted tomatoes Diced; 15 ounces black beans rinsed and drained; 15 ounces beans Great Northern or Cannelini, with liquid; 15 ounces red kidney beans with liquid; 1 lemon; 1/2 teaspoon hot sauce more or less to taste; 1 teaspoon white wine vinegar; salt; 3 potatoes Large; 2 tablespoons olive oil; 1/2 teaspoon sweet paprika; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 3 cups cooked brown rice

Servings: persons

2 tablespoons olive oil
1 onion
2 celery stalks
4 carrots Large
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon thyme
3 cloves garlic Minced
2 tablespoons tomato paste
4 cups vegetable stock or Water
2 bay leaves
15 ounces fire roasted tomatoes Diced
15 ounces black beans rinsed and drained
15 ounces beans Great Northern or Cannelini, with liquid
15 ounces red kidney beans with liquid
1 lemon
1/2 teaspoon hot sauce more or less to taste
1 teaspoon white wine vinegar
salt
3 potatoes Large
2 tablespoons olive oil
1/2 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 cups cooked brown rice

1
Peel and dice the onions. Clean, trim and dice the celery. Peel and dice the half of the carrots. Peel and chop the remaining carrots into large 3/4 inch chunks. Reserve these larger chopped carrots for later.
2
Heat the 2 tablespoons of oil in a large pot over medium-high heat. Add the diced onions, celery and smaller diced carrots. DO NOT ADD THE LARGER CHUNK CARROTS. Add the ground coriander, ground cumin and whole thyme leaves. Stir to combine and continue to cook until the vegetables are soft stirring frequently, about 7 minutes. Peel and chop the garlic and add to the vegetables, stir and continue to saute for another 2 minutes.
3
Add the tomato paste and stir into the vegetables then add the water or vegetable stock and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes. Then add the Fire Roasted Tomatoes and larger chunks of carrots and return to a simmer and cook until the carrots are just soft. At this point you can remove the bay leaves from the pot.
4
When carrots are just soft add the drained and rinsed black beans then add the remaining kidney and white beans along with the liquid in the can. Return to a boil then remove from heat. Add the lemon juice, Louisiana Hot Sauce and white wine vinegar, stirring to combine. Then add salt and pepper to taste.
5
While the bean stew is cooking cut the potatoes into 3/4 - 1 inch chunks (you can peel if desired). Place the cut potatoes into a bowl and toss with the olive oil, paprika, salt and pepper. Pour potatoes out onto an oiled baking pan and spread potatoes out into a single layer and roast in a preheated 400 degree oven for 25 to 30 minutes until they are done. Remove from oven and keep warm.
6
Prepare the brown rice according to the package directions.
7
To assemble, place the bean stew into a warm bowls and top each bowl with a large spoonful of the potatoes (6 to 8 pieces) then top with about 1/2 cup of cooked brown rice. Serve with additional hot sauce.

1212

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, 2 celery stalks, 4 carrots Large, and more.

Yes, Medieval Times 3 Bean Stew With Fire Roasted Tomatoes And Brown Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Medieval Times 3 Bean Stew With Fire Roasted Tomatoes And Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions