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.

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 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.

Vegetarian Red Bean Stew

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