Two-bean stew Recipe

Home -> [Asian, Chinese, Entrees, Ethnic, Soups & Stews, Vegetarian] -> [Two-bean stew Recipe]

Two-bean stew

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Entrees, Ethnic, Soups & Stews, Vegetarian	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

2		19-oz cans or 4 cups cooked
		-beans (ANY 2 kinds)
1	cup	Water or vegetable broth
2	med	Scrubbed potatoes, chopped
2	med	Carrots, chopped
2	med	Onions, chopped
2	cup	Other vegetables, chopped
		-(eg, turnip, celery
		-kohlrabi)
2	tbsp	Tamari soy sauce
2		To 3 bay leaves
2	tbsp	Each thyme, marjoram, and
		-garlic powder
1		To 2 tomatoes or sweet red
		-pepper, chopped (optional)
1/2	cup	Flour
3/4	cup	Water
1/2	cup	Minced fresh parsley or
		-frozen green peas
		-Salt and pepper to taste

Procedures:

1	In large dutch oven or heavy saucepan, place drained liquid from beans.
2	Set beans aside.
3	Add water, cover and bring to boil.
4	Add vegetables, soy sauce and herbs.
5	Cover, bring to boil, reduce heat and simmer for about 8 minutes, or until veggies are still a little crunchy.
6	Add beans and tomatoes to cooked veggies.
7	Cover, and bring to boil.
8	Combine flour and water in jar with tight fitting lid.
9	Shake well, then slowly add mixture to hot stew, stirring while it thickens.
10	Add parsley, reduce heat, and simmer for 3 to 4 minutes.
11	Adjust seasonings to taste.
12	Makes 6 hearty servings, 1 ?cups each.
13	Per serving: 303 cal, 10 g fiber, 15 g protein, 3 g fat, no cholesterol (analysis based on chick-peas and red kidney beans).
14	this recipe is from *becoming vegitarian.
15	The complete guide to adopting a healthy vegitarian diet* by v.
16	Melina, b.
17	Davis & v.
18	Harrison, macmillan, toronto, canada, 1994.
19	from fatfree digest april-may 1994, formatting by sue smith (using mmconv)