Two-Bean Stew

Name: Two-Bean Stew
Yield: 4
Cuisine: Fusion
Ingredients: beans; water; potatoes; carrots; onions; vegetables; soy sauce, tamari; bay leaves; thyme; tomatoes; flour; water; parsley leaves; salt and black pepper

Submitted by Blanche

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

CANS BEANS
4 cups cooked (any 2 kinds) *

CUP WATER
or vegetable broth

EACH POTATOES
md scrubbed, chopped

EACH CARROTS
md, chopped

EACH ONIONS
md, chopped

CUPS VEGETABLES
other, chopped, (eg, turnip, celery,, kohlrabi)

TEASPOONS SOY SAUCE, TAMARI
tamari

EACH BAY LEAVES
to 3 *

TEASPOONS THYME
each, marjoram, and garlic powder *

TO TOMATOES
or sweet red pepper, chopped, optional *

CUP ALL-PURPOSE FLOUR

CUP WATER

CUP PARSLEY LEAVES
or frozen green peas

X SALT AND BLACK PEPPER
to taste *

Directions

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, 1½ cups each.

* not incl. in nutrient facts

Comments

Nutrition Facts

344g

Amount per Serving

Calories 330 7% of calories from fat

% Daily Value *

Total Fat 2g 4%

Saturated Fat 1g 4%

Trans Fat 0g

Cholesterol 9mg 3%

Sodium 725mg 30%

Total Carbohydrate 23g 23%

Dietary Fiber 13g 52%

Sugars g

Protein 24g

Vitamin A 154% • Vitamin C 43%

Calcium 12% • Iron 24%

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