cerebralstacy (cerebralstacy) wrote in vegancooking,
cerebralstacy
cerebralstacy
vegancooking

Bean & Veggie Stew

This is one of those clean out the cupboards/fridge/freezer stews. I made it yesterday for lunch and it was even tastier as today's lunch. I don't use measuring cups, so the amounts are approximate.



Use It Up Bean & Veggie Stew

olive oil (I used one infused with basil)
1 small onion
2 ribs of celery (with tops)
handful of baby carrots (when cut should equal about one cup)
2 cloves of garlic (next time I may increase this to three)
2-3 red skinned potatoes, cut into bite-sized pieces
1 cup of green beans (I used frozen)
2 cups of baby sweet peas (I used frozen)
2 cups of corn (I used frozen)
1 15 oz can of gandules, drained (next time I may increase this to two, or add a can of either garbanzos or pinto beans)
1 28 oz can of tomato sauce
1 15 oz can of diced tomatoes, undrained (I used the kind that had mushrooms)
1 tsp cayenne pepper
1 tsp adobo
1 tsp Emeril's Orignal Essence
1 tsp white pepper
1 bay leaf
fresh ground salt and pepper to taste

1. Chop onions, celery, and carrots into bite sized pieces. Heat pot on medium high and add some olive oil. Saute until light brown (or desired texture). Mince the garlic and add it to the pot. Cook another minute or two (make sure tha garlic doesn't burn). (I always add salt and pepper directly to the veggies)
2. Drop heat to medium. Add the tomatoes and the tomato sauce, stirring gently. Add the green beans, baby sweet peas, corn, and beans, stirring gently. Add the potatoes.
3. If the stew looks too thick, add a bit of water.
4. Add the seasonings. Check. Adjust as necessary.
5. Let stew start to boil, then drop it to simmer. Cook for 45-60 minutes (until potatoes are soft enough for your liking).
6. Remove bay leaf. Serve with crusty bread. I bet it would taste really good over some rice as well.

The stew came out really thick, which is why I think I would add another can of beans. Feel free to play with the seasonings. I just kind of throw things in as I cook.

This recipe was actually inspired by the gandules. I buy them all the time, but I only ever make them with rice (Spanish-style). I wanted to try something different. I am sure any bean can be used. I just really liked the taste of the sweet peas & corn with the gandules.

It makes a lot of stew. At least 6 servings (depending on how hungry you are).

Edit: I fixed the spelling of the beans.
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