Vegetarian Stew with Kidney Beans |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness. I found this on web-site. Very tasty stew. You may add tamari (soy sauce) for colour, and a few teaspoons nutritional yeast flakes. I did not count in the time to soak beans overnight. Times are approximate. Ingredients:
1/2 cup dried kidney beans (or one can pre-cooked beans) |
2 -3 cups water (you could use vegetable stock) |
2 -3 cloves garlic, chopped coarsely (more if you are a garlic lover) |
1 small yellow onion, diced. |
1 large potato, diced (do not pre-cook) |
1 carrot, chopped coarsely,size is not too important. |
1 portabella mushroom, sliced in 1 inch pieces |
1 -2 teaspoon salt |
1 -2 teaspoon pepper |
1 -2 teaspoon chili powder |
2 -3 tablespoons flour or 2 -3 tablespoons cornstarch (optional) |
Directions:
1. Soak the beans overnight.
2. Rinse and cook for 1/2 hour.
3. (skip this step if using can beans) Add 2-3 cups water and bring back to boil.
4. Add the vegetables and bring back to boil.
5. Simmer, covered, until the potato and beans are thoroughly cooked.
6. Takes about 1 hour, the longer it simmers the better its flavour.
7. To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water.
8. Add to the stew and bring to a boil.
9. Boil for 5 minutes, stirring often to prevent sticking.
10. Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired.
11. A few teaspoons nutritional yeast flakes for added flavour if desired.
12. This stew refrigerates and freezes well.
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