Now don’t be fooled into thinking I’m a vegetarian. Six posts so far – no meat. And now I’m sharing a recipe for another meatless dinner. It’s not that I’m trying to trick you or lull you into a carb and plant-based diet induced coma. It’s that I really want to share this Fall and Winter recipe before we all have to start turning on our ACs. Did we skip March and April and move right to May?
This is one of my steadfast easy dinners. The fact that you can use this many canned goods, yet have dinner not taste like it came out of a can, is hard to believe.
But believe it.
Maybe there is some magic going on while it simmers away.
Or maybe a good, healthy dinner doesn’t have to be so complicated.
Hearty Bean Stew – adapted slightly from Light and Tasty (no clue what issue)
- 1 1/2 cups chopped onions
- 4 garlic cloves, minced
- 1 tbp. canola oil
- 1 28 oz. can diced tomatoes, drained
- 3 large carrots, chopped
- 3 celery ribs, chopped
- 1 1/4 cups low-sodium vegetable or beef broth
- 1 tbp. Worcestershire sauce
- 1 15 oz. can kidney beans, rinsed and drained
- 1 15 oz. can chickpeas, rinsed and drained
- 1 15 oz. can black beans, rinsed and drained
- 1 6 oz. can tomato paste
- 1 tbp. chili powder
- 1/4 tsp. pepper
In a dutch oven or large saucepan, heat oil over medium-high heat. Saute onions and garlic in oil until tender. Add the tomatoes, carrots, celery, broth, and Worcestershire sauce. Bring to a boil. Lower the heat, then cover and simmer for 15 min.
Stir in the beans, tomato paste, chili powder, and pepper. Cover and simmer for 30 min., stirring occasionally.
Serve warm with bread. (something substantial to sop up the stew juices, mmm)
Servings – 5-6