Picture a steaming bowl of bean stew on a chilly day, its rich aroma filling the kitchen with warmth and comfort.
There’s something about this hearty dish that wraps you in a cozy embrace, and best of all, it’s incredibly easy to make.
As the ingredients simmer, they transform into a flavorful medley that’s both nourishing and satisfying.
Let’s bring this delightful dish to life and enjoy its simple pleasures.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 measuring cup
- 1 knife
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Bean Stew, you can follow the timeline below.
This timeline accounts for prep time, cooking time, resting time, and a bit of extra time for reading and preparation.
- Preparation and Reading (10 minutes):
- Spend the first 5 minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Use the next 5 minutes to gather all the necessary equipment and ingredients listed in the recipe.
- Prep Work (15 minutes):
- Use this time to chop the onion, mince the garlic, slice the carrots and celery, and dice the red bell pepper.
- Cooking (1 hour):
- 00:00 to 00:05: Heat the olive oil in a large pot over medium heat.
- 00:05 to 00:10: Add the chopped onion and cook until it becomes translucent.
- 00:10 to 00:11: Stir in the minced garlic and cook for one more minute.
- 00:11 to 00:16: Add the sliced carrots, celery, and diced bell pepper to the pot and season with salt, black pepper, paprika, and thyme. Cook until the vegetables begin to soften.
- 00:16 to 00:18: Add the kidney beans, black beans, vegetable broth, diced tomatoes, tomato paste, and bay leaf. Stir well to combine all ingredients.
- 00:18 to 00:20: Bring the stew to a boil.
- 00:20 to 01:05: Reduce the heat to low, cover the pot, and let the stew simmer for 45 minutes.
- Resting Time (10 minutes):
- 01:05 to 01:15: Remove the bay leaf and let the stew rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until it becomes translucent.
Stir in minced garlic and cook for one more minute.
Add sliced carrots, celery, and diced bell pepper to the pot.
Season with salt, black pepper, paprika, and thyme.
Cook the vegetables for about 5 minutes until they begin to soften.
Add kidney beans, black beans, vegetable broth, diced tomatoes, tomato paste, and bay leaf.
Stir well to combine all ingredients.
Bring the stew to a boil, then reduce heat to low.
Cover the pot and let the stew simmer for 45 minutes.
Remove the bay leaf before serving.
Let the stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Pair the bean stew with a slice of crusty bread to soak up the flavorful broth.
- Steamed Rice: Serve the stew over a bed of steamed rice for a heartier meal that complements the rich flavors.
- Grated Cheese: Top the stew with grated cheese, such as cheddar or parmesan, for an added layer of creaminess.
- Fresh Salad: Accompany the stew with a fresh green salad to add a revitalizing contrast to the dish.
- Avocado Slices: Garnish with avocado slices for a creamy texture and a boost of healthy fats.
Storage
To store bean stew, let it cool completely before transferring to airtight containers.
Refrigerate for up to 4 days.
Freeze for up to 3 months for ideal freshness.
Freezing
To freeze bean stew, let it cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label with the date and freeze for up to three months.
Reheating
To reheat bean stew, use low to medium heat on the stovetop.
Stir occasionally.
Alternatively, microwave in a covered dish.
Stir halfway through to guarantee even heating without drying.
Final Thoughts
Bean stew is a hearty and comforting dish that can be enjoyed throughout the year.
It’s packed with nutrients and flavors, making it a perfect meal for any occasion.
Preparing this dish is straightforward, and the ingredients are easily customizable to suit personal preferences.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is approachable and rewarding.
The stew can be made in advance and often tastes even better as the flavors meld over time.
Don’t hesitate to add your favorite vegetables or spices to make this dish uniquely yours.
Enjoy the warm, savory flavors of this delicious bean stew with family and friends.
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned Tomatoes?
Yes, you can use fresh tomatoes. Replace the 14 oz can with 2 cups of chopped fresh tomatoes. Sauté them with the onions and garlic until soft. Adjust the seasoning as fresh tomatoes may vary in acidity.
What Can I Substitute for Kidney Beans?
You can substitute kidney beans with pinto beans or cannellini beans in equal amounts. Make certain you drain and rinse them thoroughly. This maintains texture and flavor balance, providing a similar protein and fiber content in your dish.
Is This Recipe Suitable for a Slow Cooker?
Yes, you can use a slow cooker. Sauté onions, garlic, carrots, celery, and bell pepper first. Then, transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How Can I Make the Stew Spicier?
To make the stew spicier, add 1 teaspoon of cayenne pepper or 1 chopped jalapeño during step 5. Taste after simmering, and adjust with more spice if needed. Guarantee even distribution by stirring thoroughly.
Can I Add Meat to This Bean Stew?
You can add meat by browning 1 pound of diced chicken or beef in the pot before adding vegetables. Make certain it reaches 165°F for chicken, 145°F for beef, and adjust the simmer time to guarantee tenderness.
Bean Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 red bell pepper diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 cans kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 tablespoon tomato paste
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until it becomes translucent.
- Stir in minced garlic and cook for one more minute.
- Add sliced carrots, celery, and diced bell pepper to the pot.
- Season with salt, black pepper, paprika, and thyme.
- Cook the vegetables for about 5 minutes until they begin to soften.
- Add kidney beans, black beans, vegetable broth, diced tomatoes, tomato paste, and bay leaf.
- Stir well to combine all ingredients.
- Bring the stew to a boil, then reduce heat to low.
- Cover the pot and let the stew simmer for 45 minutes.
- Remove the bay leaf before serving.
- Let the stew rest for 10 minutes before serving.
Notes
