Vegetarian Red Bean Stew Recipe

Name: Vegetarian Red Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups red beans dried, washed, sorted; ⅓ cup olive oil; 1 1/2 medium white onion diced; 2 teaspoons salt; 1/2 teaspoon black pepper freshly ground; 4 each garlic cloves crushed; 7 ounce green chili peppers mild fire roasted, diced; 2 medium parsnips peel and chop; 2 medium carrots peel and chop; 2 each celery stalks chopped; 1 medium zucchini trimmed and sliced; 1 medium yellow summer squash trimmed and sliced; 1 x salsa red or green, for garnish; 1 x cheddar cheese shredded, for topping

Servings: persons

2 cups red beans dried, washed, sorted
⅓ cup olive oil
1 1/2 medium white onion diced
2 teaspoons salt
1/2 teaspoon black pepper freshly ground
4 each garlic cloves crushed
7 ounce green chili peppers mild fire roasted, diced
2 medium parsnips peel and chop
2 medium carrots peel and chop
2 each celery stalks chopped
1 medium zucchini trimmed and sliced
1 medium yellow summer squash trimmed and sliced
1 x salsa red or green, for garnish
1 x cheddar cheese shredded, for topping

1
Wash, sort and generally pick over the dried beans, discarding debris.
2
Place the beans in a pot with 2 quarts of water; bring to a boil.
3
Cover, reduce to a gentle simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes.
4
Remove from the heat.
5
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
6
Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes.
7
Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.
8
Pour the red beans and cooking liquid into the stockpot, along with the chili peppers, parsnips and carrots.
9
Turn the heat up to medium and cook at a low boil for 10 minutes.
10
Add the remaining vegetables and 1 teaspoon salt.
11
Simmer until all the vegetables are soft, about 10 to 15 minutes.

634

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 2 cups red beans dried, washed, sorted, ⅓ cup olive oil, 1 1/2 medium white onion diced, 2 teaspoons salt, and more.

Yes, Vegetarian Red Bean Stew 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!

Vegetarian Red Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions