Wednesday, March 27, 2013

Red Bean Stew

I missed SO many recipe posts this past week!  I shared Dill Potatoes for Meatless on Monday #27 and then all of a sudden it was Thursday!  Do ever have weeks where you just don't know what happened.  Well, I know what happened...Spring!!!  Which means planting time and it also means a HUGE rush on heirloom seed orders.

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.


  1. Such a delicious, vegan recipe. I love anything with beans! Here from Paula's No Rules Weekend Blog PArty. Following you on BLog Lovin'

  2. Are there carrots in there as well? I can see them in the photo but not in the ingredient list. How many did you use?

    1. I added 2 large carrots. My husband won't eat them cooked but that just means more for me!

  3. What a great tip for soaking beans! My name is Katie and I hostInspired Weekends, open from Friday to Thursday. I would love to have you link up!

  4. Sounds yummy. We would love for you to share your recipes with us on our Sunday Sweeties recipe linky at Melting Moments.

  5. We’ll have to give this a try. We like to have some sort of bean dish once or twice a week to help stretch our budget. I usually fix enough so that we can have them for lunches as well. Thank you for sharing this with the HomeAcre Hop!


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