Friday was an easy one with Fruit and Yogurt. I'm loving these 4-Ingredient recipes! However, I'm taking a little extra time for prep on this one. I'm really trying to cut out a bunch of food that we eat that may be upsetting husband's stomach. I'm thinking he might be gluten sensitive but we'll see as we eliminate a few other things first.
I was first inspired to try this recipe from Foodie in WV but I know my husband isn't a big fan of pinto beans. He says "A little bit goes a long way for me." But he loves red beans (chili beans). So I did a little switcheroo and surprise...He loved it!
Red Bean Stew
adapted from Eating Well
|Serve over Quinoa|
1 pound dry red beans, soaked (see Tip)
6 cups water
1 medium onion, chopped
1 medium red bell pepper, diced
2 stalks celery, sliced
1 cup frozen corn, thawed
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons lime juice
1 1/2 teaspoons salt
1/2 cup chopped fresh cilantro
1/2 cup sliced radishes
Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours).
After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt.
Cover and cook on High for 1 hour. Serve each portion of stew topped with a dumpling (I skipped the dumplings). Garnish with cilantro and radish.
Tip: Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
Sharing at Wildcrafting Wednesday and HERE.