Three Bean Stew With Vegetables Recipe

Name: Three Bean Stew With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small onions; 2 carrots; 1/2 c. sun dried tomatoes (in oil); 2 pickled jalapeno peppers; 2 Tbsp. vegetable oil; 1 (10 oz.) pkg. frozen corn; 1 (16 oz.) can black beans; 1 (16 oz.) red kidney beans; 1 (16 oz.) can chickpeas; 1 (4 oz.) can chopped chilies; 1/2 c. balsamic vinegar; salt and pepper

Servings: persons

2 small onions
2 carrots
1/2 c. sun dried tomatoes (in oil)
2 pickled jalapeno peppers
2 Tbsp. vegetable oil
1 (10 oz.) pkg. frozen corn
1 (16 oz.) can black beans
1 (16 oz.) red kidney beans
1 (16 oz.) can chickpeas
1 (4 oz.) can chopped chilies
1/2 c. balsamic vinegar
salt and pepper

1
Chop onions and tomatoes.
2
Peel and slice carrots 1/4-inch thick.
3
Seed and mince the jalapenos.
4
Heat oil in medium saucepan.
5
Add the onions and carrots.
6
Reduce heat to low. Simmer for about 3 minutes.
7
Add the tomatoes, jalapenos, corn, beans with their juices and chilies.
8
Cover and simmer for 20 minutes or 45 minutes for a more mellow flavor.
9
Good over pasta or rice.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 small onions, 2 carrots, 1/2 c. sun dried tomatoes (in oil), 2 pickled jalapeno peppers, and more.

Yes, Three Bean Stew With Vegetables 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.

Three Bean Stew With Vegetables

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