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 
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

Optional:

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.