Vegetarian Red Bean Stew
Submitted by AmandaK
Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.
YIELD
4 servingsPREP
20 minCOOK
110 minREADY
130 minThis stew is built from scratch, the old-fashioned way, starting with dried red beans simmered until they turn creamy and rich.
Onions cook down in olive oil until golden, garlic goes in until the kitchen smells incredible, and then everything gets layered: fire-roasted green chilis, chopped parsnips, carrots, celery, zucchini, and yellow summer squash.
It’s the kind of one-pot meal that rewards patience. The beans thicken the broth as they cook, creating a stew that’s substantial enough to stand on its own.
Ladle it into bowls and finish with a spoonful of salsa and a handful of shredded cheddar.
Pro Tips
- Sort through the dried beans and rinse them well before cooking. You’d be surprised what hides in a bag of beans.
- Cook the beans until they’re truly creamy inside, not chalky. This takes a full 45 to 60 minutes.
- Add the softer vegetables like zucchini and squash last so they keep some texture instead of turning to mush.
- This stew gets even better overnight, so don’t hesitate to make it a day ahead.
Ingredients
Directions
Wash, sort and generally pick over the dried beans, discarding debris.
Place the beans in a pot with 2 quarts of water; bring to a boil.
Cover, reduce to a gentle simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes.
Remove from the heat.
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes.
Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.
Pour the red beans and cooking liquid into the stockpot, along with the chili peppers, parsnips and carrots.
Turn the heat up to medium and cook at a low boil for 10 minutes.
Add the remaining vegetables and 1 teaspoon salt.
Simmer until all the vegetables are soft, about 10 to 15 minutes.
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