How To make Two Bean Stew
2 19-oz cans or 4 cups cooked
-beans (ANY 2 kinds) 1 c Water or vegetable broth
2 md Scrubbed potatoes, chopped
2 md Carrots, chopped
2 md Onions, chopped
2 c Other vegetables, chopped
-(eg, turnip, celery, -kohlrabi) 2 ts Tamari soy sauce
2 To 3 bay leaves
2 ts Each thyme, marjoram, and
-garlic powder 1 To 2 tomatoes or sweet red
-pepper, chopped (optional) 1/2 c Flour
3/4 c Water
1/2 c Minced fresh parsley or
-frozen green peas -Salt and pepper to taste In large Dutch oven or heavy saucepan, place drained liquid from beans. Set beans aside. Add water, cover and bring to boil. Add vegetables, soy sauce and herbs. Cover, bring to boil, reduce heat and simmer for about 8 minutes, or until veggies are still a little crunchy. Add beans and tomatoes to cooked veggies. Cover, and bring to boil. Combine flour and water in jar with tight fitting lid. Shake well, then slowly add mixture to hot stew, stirring while it thickens. Add parsley, reduce heat, and simmer for 3 to 4 minutes. Adjust seasonings to taste. Makes 6 hearty servings, 1 1/2 cups each. Per serving: 303 cal, 10 g fiber, 15 g protein, 3 g fat, no cholesterol (analysis based on chick-peas and red kidney
beans). This recipe is from *Becoming Vegitarian. The Complete Guide to Adopting a Healthy Vegitarian Diet* by V. Melina, B. Davis & V. Harrison, Macmillan, Toronto, Canada, 1994. Elyse Abraham From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Two Bean Stew's Videos
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
This Rice & Beans Recipe Is Like None You’ve Ever Tasted, Very Tasty & Easy To Make Try It! Rice
Ingredients:
2cups Black Eye Beans
Coconut Oil
1 Small Onion
3cups Jasmine Rice
Salt to taste
1 1/2 cups of water more if you want it softer
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How To Make The Authentic Ghanaian Beans Stew | Beans Stew Recipe
Ingredients:
To Make Tomato Sauce
12-20 Fresh Tomatoes
1/2 of A Large Onion
6-10 Kpakpo Shito
To Steam Meat
1/2 of A Large Onion
3 thumb Sizes of Ginger
4 Cloves of Garlic
1/4tsp - Cloves
1tsp - Aniseed
All Purpose Seasoning - tt
Salt - tt
To Make Stew
Palm Oil
1/2 of a Large Sliced Onion
1/2 Of a Large Onion and about 10 Kpakpo shito blended
2tbsp - Shrimp Powder or flavor of choice
Salt & Seasoning To Taste
Cheap Lazy Vegan One Pot Bean Stew - Easy Recipe
Cheap Lazy Vegan One Pot Bean Stew - Easy Recipe
This is a delicious and easy meal. Perfect for lazy vegans and for quarantine since we should all try to be cheap now. This is a great lunch or dinner recipe and one of my favorites which reminds me of my childhood.
Bean stew
1 1/2 TBSP Coconut oil
1 large onion
100g (2 3/4 cups) celery
1 TBSP salt
1 TSP pepper
300 g (2 1/3 cups) carrots
500 ml (2 cups) tomato sauce
1-2 .5 L filtered water
2 cups (411 g) raw white beans
1 large Handful Parsley
Soak your beans over night for about 7 hours in water and 2 tbsp of salt. After 7 hours, discard the water and rinse the beans. (if you sprout your beans, they will cook in 1/4 of cooking time.) set aside.
Add oil to saucepan and add finely chopped onions, chopped celery, salt and pepper. fry for 10 min until onions are translucent and well cooked. Then add the chopped carrots, tomato sauce, water and beans. Cook on high with lid partially on for 25 minutes and then after 25 min cover the pot with lid, and cook until beans are tender which for me took another 10 min. Cooking time for me was around 35- 40 minutes because my beans were sprouted. If sprouted use up 1 - 1.5 Litres of water as your beans will cook within 45 minutes.
If you don't sprout your beans, depending on their age, size, and variety, beans can take anywhere from 1 to 3 hours to cook through, especially if they aren't sprouted. Be patient. Add more water as needed to keep the beans submerged, and stir occasionally. If your beans take up to 2-3 hours to cook you will need to add up to 2.5 Litres of water. Once the beans are tender, turn off heat and top with chopped parsley.
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Butter Bean and Cannellini Bean Stew
A delicious vegetarian stew, packed full of protein and fibre, featuring Napolina Butter and Cannellini Beans. A perfect winter warmer.
2 x tablespoons Napolina Olive Oil
1 x large onion, chopped
3 x garlic cloves, finely chopped
3 x leeks, sliced into chunks
1 x chilli, deseeded and finely chopped
2 x 400g cans Napolina Chopped Tomatoes
1 x 400g can Napolina Butter Beans, drained
1 x 400g can Napolina Cannellini Beans, drained
Handful chopped flat-leaf parsley
Salt
Black pepper
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Jacques Pépin's Hearty Kidney Bean Stew Recipe | Cooking at Home | KQED
As the weather turns colder, Jacques Pepin's kidney bean stew recipe will add some warmth to your table. Poblano pepper gives this stew a little kick. Jacques advises that, when it comes to cilantro, don't sleep on the stems! He likes to keep his leftover cilantro wrapped and frozen for easy dicing. Let us know if you try this recipe!
What you'll need:
2 tbsp olive oil, 1 can dark kidney beans, 1/3 cup lardon (diced pancetta), 2 cloves garlic, 1 poblano pepper, 1/2 cup diced tomato, salt, cilantro
Jacques Pépin Cooking At Home: Kidney Bean Stew with Poblano
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