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
Ingredients
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
Garnish
1/2 cup
chopped fresh cilantro
1/2 cup
sliced radishes
Directions
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.
Such a delicious, vegan recipe. I love anything with beans! Here from Paula's No Rules Weekend Blog PArty. Following you on BLog Lovin'
ReplyDeleteAre there carrots in there as well? I can see them in the photo but not in the ingredient list. How many did you use?
ReplyDeleteI added 2 large carrots. My husband won't eat them cooked but that just means more for me!
DeleteWhat 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!
ReplyDeleteSounds yummy. We would love for you to share your recipes with us on our Sunday Sweeties recipe linky at Melting Moments.
ReplyDeletehttp://meltingmoments.net/
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!
ReplyDelete