Easy Kidney Bean Vegetable Stew
User Reviews
4.9
Easy Kidney Bean Vegetable Stew
Description
This kidney bean vegetable stew uses drained kidney beans pureed to create a thick base enriched with sautéed red onions, carrots, celery, and minced garlic. Thyme and rosemary add herbal notes, while canned tomato sauce and vegetable bouillon cubes form the flavorful liquid. Cubed Yukon Gold potatoes and sweet potatoes cook within the stew, absorbing flavors and contributing a pleasing bite. Spinach is stirred in toward the end to wilt gently, maintaining brightness and nutrients.
The cooking method involves simmering covered for about 40 minutes, allowing the potatoes to become tender and the flavors to develop fully. The stew's texture can be adjusted by blending more vegetables or beans if desired. The result is a balanced dish with creamy bean thickness and hearty, tender vegetables enhanced by the aromatic herbs.
This stew can be enjoyed on its own or paired with grains like rice if available. Garnishes such as fresh chopped parsley and crushed red pepper flakes add freshness and a touch of heat. Seasoning to taste before serving ensures flavor balance, as adjustments may be needed after cooking.
Ingredients
- 1 Kidney Beans drained, canned 15-ounce
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 large red onion chopped
- 1 mushrooms sliced, packaged 8-ounce
- 3 carrot sliced
- 3 celery sliced, stalks
- 3 garlic minced, cloves
- 2 teaspoons thyme dry
- 2 teaspoons rosemary
- salt to taste
- black pepper to taste
- 1 tomato sauce canned 28-ounce
- 3 to 4 cups of water
- 3 vegetable bouillon cubes
- 1 pound potato cut into 1-inch cubes, Yukon Gold variety
- 1 large sweet potato cut into 1-inch cubes
- 3 cups spinach
- parsley optional, for garnish, chopped
- crushed red pepper for garnish
Instructions
- Add the beans to a food processor and puree until smooth.
- In a large pot with a lid, add the oil and heat over medium heat. Add the onion, carrots, celery, and garlic. Cook for 3 to 5 minutes or until onions begin to become tender and translucent.
- Add the thyme, rosemary, salt, and pepper. Mix well and cook for one minute.
- Add tomato sauce, water, boullion cubes, and bean puree. Mix well and bring to a boil.
- Once boiling, add potatoes and reduce heat to a simmer. Cover with the lid and cook for 40 minutes. Try a potato to see if they are cooked. Add more time accordingly.
- Garnish with chopped fresh parsley and crushed red peppers.
Notes
- For added depth, sauté vegetables until lightly caramelized before adding liquids, scraping the pan to incorporate browned bits.
- Simmer the stew gently and patiently to fully develop flavors; avoid rushing the cooking time.
- Adjust thickness by varying the amount of pureed beans or adding more broth; cornstarch can thicken if needed.
- Taste and adjust salt and pepper before serving for optimal seasoning.
- Leftover rice can be stirred into the stew for added texture and bulk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1851mg | 77% |
| Potassium | 2145mg | 46% |
| Fiber | 17g | 68% |
| Sugar | 18g | 36% |
| Vitamin A | 22737IU | 455% |
| Vitamin C | 54mg | 60% |
| Calcium | 158mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
