Red Vegetarian Stew
- Reviews 2
Ready In: 3 hrs 30 mins
Serves: 8
Yields: 16 cups
Ingredients
- 3 cups dried kidney beans
- 2 vegetable bouillon cubes
- 1⁄2 red cabbage
- 1 cup red rice (I use Lundberg Wehani rice)
- 6 medium beets
- 3 large carrots
- 1 large onion
- 1⁄3 cup apple cider vinegar
- 1⁄3 cup brown sugar
Directions
- Soak the kidney beans overnight in at least 9 cups of water.
- Drain the beans and put them in an 8 quart pot, covered with water plus an inch.
- Bring to a boil, add 2 veggie bouillon cubes and simmer till the beans are soft, 2-3 hours.
- In the last half hour, add the red cabbage, chopped.
- In a small pot bring 1 7/8 cups water to a boil.
- Add 1 veggie bouillon cube and the cup of red rice.
- Simmer 40 minutes till the water is absorbed.
- In a third pot, combine peeled and diced beets, carrots and onions. Cover with water.
- Bring veggies to a boil and simmer about 45 minutes, or until tender.
- Put the rice and the veggies in the pot with the beans and cabbage.
- Add the vinegar and brown sugar.
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