Vegetarian 3 Bean Stew Recipes

HEARTY TUSCAN BEAN STEW

With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 18

Hearty Tuscan Bean Stew image

Steps:

Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
Add the kale and cook until wilted, 3-4 minutes.
Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.

Ingredients

1 tablespoon olive oil
1 cup diced yellow onion (about 1/2 medum onion)
1/2 cup diced carrot (about 2 medium carrots)
1/4 cup diced celery (about 1 stalk)
4 medium cloves garlic (minced)
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15-ounce) can cannellini or white kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can butter beans (also known as lima beans), drained (about 1 1/2 cups)
2 cups low-sodium vegetable broth
2 5- inch sprigs rosemary
1 bay leaf
1 small bunch lacinato kale (also known as dinosaur kale or Tuscan kale, cut into 1-inch pieces) (about 4 cups))
Additional salt and pepper to taste
Additional olive oil for serving (if desired)

VEGGIE BLACK BEAN STEW

The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. -Marilyn Waters of Outing, Minnesota

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 17

Veggie Black Bean Stew image

Steps:

In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.

Nutrition Facts : Calories 385 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 922mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 15g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

2 large onions, chopped
1/2 cup each chopped celery, carrot and sweet red pepper
1/4 cup dry sherry or reduced-sodium chicken broth
1 tablespoon olive oil
2 tablespoons minced garlic
3 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons honey
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 cup minced fresh cilantro
5 tablespoons shredded Monterey Jack cheese
5 tablespoons reduced-fat sour cream
2 tablespoons chopped green onion

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Vegetarian 3 Bean Stew Recipes

HEARTY TUSCAN BEAN STEW

With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!

VEGGIE BLACK BEAN STEW

The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. -Marilyn Waters of Outing, Minnesota

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