Three Bean Stew with Vegetables

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Lovely winter comfort-food; homey and satisfying. This recipe is one of those recipes where the end result is much more than the sum of its' parts. It's hard to believe that such simple ingredients can make such a delicious meal, and that is coming from a die-hard carnivore! Serve with pasta, rice, or soft cormeal. I must say, I omit the sun-dried tomatoes, the jalapenos and the vinegar. The size of the cans of beans are approximate; use the closest avalaible size. I also have substitiuted different kinds of beans with equally delicious results. This recipe also is good as leftovers; I heat and puree leftovers, and fill tortillas with it along with cheese, or salsa, or other tex-mex garnishes. This recipe also makes a big potful and leftovers can also be frozen. Previously frozen leftovers may have some loss in texture.

Ingredients Nutrition

Directions

  1. Finely chop the onions.
  2. Peel and slice the carrots.
  3. Chop the sun-dried tomatoes (drained) and seed and mince the jalapenos, if using.
  4. In a pot large enough to hold all the ingredients, heat the oil over medium heat.
  5. Add the onions and carrots, reduce the heat to medium-low, and simmer covered until somewhat tender, about 3 minutes or so.
  6. Add the sun-dried tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices and the chilies.
  7. Cover.
  8. Turn the heat to high to bring to a boil and then turn down to a medium-low to simmer.
  9. Simmer for as little as 20 minutes to heat the ingredients, or as long as 45 minutes or more for a more mellow and blended flavour.
  10. Check and stir the stew every so often to prevent scorching; if it is, add a little water (2 or so tablespoons).
  11. Add the vinegar and simmer 5 minutes longer.
  12. Season to taste with salt and pepper and serve hot.
  13. *N.
  14. B.
  15. I have also substituted a drained can (about 10 oz., I think) of corn for the frozen with no problems.