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; ½ cup sun-dried tomato, packed in oil (optional); 2 pickled jalapeno peppers (optional); 2 tablespoons oil; 1 (10 ounce) package frozen corn kernels (see below); 1 (16 ounce) can black beans; 1 (16 ounce) can red kidney beans; 1 (16 ounce) can chickpeas; 1 (4 ounce) canchopped green chilies; ¼ cup balsamic vinegar or ¼ cup sherry wine vinegar (optional); salt; fresh ground pepper

Servings: persons

2 small onions
2 carrots
½ cup sun-dried tomato, packed in oil (optional)
2 pickled jalapeno peppers (optional)
2 tablespoons oil
1 (10 ounce) package frozen corn kernels (see below)
1 (16 ounce) can black beans
1 (16 ounce) can red kidney beans
1 (16 ounce) can chickpeas
1 (4 ounce) canchopped green chilies
¼ cup balsamic vinegar or ¼ cup sherry wine vinegar (optional)
salt
fresh ground pepper

1
Finely chop the onions.
2
Peel and slice the carrots.
3
Chop the sun-dried tomatoes (drained) and seed and mince the jalapenos, if using.
4
In a pot large enough to hold all the ingredients, heat the oil over medium heat.
5
Add the onions and carrots, reduce the heat to medium-low, and simmer covered until somewhat tender, about 3 minutes or so.
6
Add the sun-dried tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices and the chilies.
7
Cover.
8
Turn the heat to high to bring to a boil and then turn down to a medium-low to simmer.
9
Simmer for as little as 20 minutes to heat the ingredients, or as long as 45 minutes or more for a more mellow and blended flavour.
10
Check and stir the stew every so often to prevent scorching; if it is, add a little water (2 or so tablespoons).
11
Add the vinegar and simmer 5 minutes longer.
12
Season to taste with salt and pepper and serve hot.
13
*N.
14
B.
15
I have also substituted a drained can (about 10 oz., I think) of corn for the frozen with no problems.

250

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 13 ingredients. The key ingredients include: 2 small onions, 2 carrots, ½ cup sun-dried tomato, packed in oil (optional), 2 pickled jalapeno peppers (optional), 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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