Three Bean Stew with Vegetables Recipe

Name: Three Bean Stew with Vegetables Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 7 sun-dried tomatoes; 2 tablespoons vegetable oil; 1 white onion; 2 cloves garlic; 2 carrots; 8 Brussels sprouts; 10 ounces corn; 16 ounces black beans; 16 ounces chickpeas; 16 ounces cannellini beans; ¼ cup balsamic vinegar; salt & pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Three Bean Stew with Vegetables Recipe

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

7 sun-dried tomatoes
2 tablespoons vegetable oil
1 white onion
2 cloves garlic
2 carrots I used about 8 to 10 of those mini carrots already peeled
8 Brussels sprouts cut in half
10 ounces corn 1 package of frozen corn
16 ounces black beans 1 can
16 ounces chickpeas 1 can
16 ounces cannellini beans 1 can
¼ cup balsamic vinegar or sherry wine vinegar
salt & pepper to taste

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Instructions

Start by reconstituting the sun-dried tomatoes. Put them into a small sauce pan, added enough water to cover them completely and bring them to a boil. As soon as the water starts to boil, take them off the heat and let them sit for 5 minutes until they are reconstituted. Drain but save a little of the liquid to add to the stew if it gets too thick or just to add some additional flavor.
You can always opt for sun-dried tomatoes that are packed in oil as Michele's recipe suggests, but I prefer stocking dry sun-dried tomatoes. They last a long time and you don't have to store the unused jar of tomatoes in the refrigerator.
Prep the onion and garlic by finely chopping them. When the sun-dried tomatoes are cool enough to handle, chop them up too.
Heat up a saucepan over medium heat. Add the oil and when it gets hot, but not smoking, add the onions and garlic. Cook for a couple of minutes and add the carrots and the brussels sprouts. Let this cook for a couple more minutes.
Add the sun-dried tomatoes, frozen corn and the three cans of beans WITH juices. Give everything a stir, cover and simmer for 20 to 45 minutes. The longer you let it simmer, the more the flavor will mellow. If the pan gets too dry, you can add a few tablespoons of water or reserved liquid from reconstituting the sun-dried tomatoes.
Add the vinegar and simmer for an additional 5 minutes. Taste and adjust seasonings with salt and pepper. Serve over your choice of grain or pasta.