Vegetarian Stew with Kidney Beans

Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness. I found this on boutell.com web-site. Very tasty stew. You may add tamari (soy sauce) for colour, and a few teaspoons nutritional yeast flakes. I did not count in the time to soak beans overnight. Times are approximate.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup dried kidney beans (or one can pre-cooked beans)
• 2 -3  cups water (you could use vegetable stock)
• 2 -3  cloves garlic, chopped coarsely (more if you are a garlic lover)
• 1  small yellow onion, diced.
• 1  large potato, diced (do not pre-cook)
• 1  carrot, chopped coarsely,size is not too important.
• 1  portabella mushroom, sliced in 1 inch pieces
• 1 -2  teaspoon salt
• 1 -2  teaspoon pepper
• 1 -2  teaspoon chili powder
• 2 -3  tablespoons flour or 2 -3  tablespoons cornstarch (optional)

Directions

1. Soak the beans overnight.
2. Rinse and cook for 1/2 hour.
3. (skip this step if using can beans) Add 2-3 cups water and bring back to boil.
4. Add the vegetables and bring back to boil.
5. Simmer, covered, until the potato and beans are thoroughly cooked.
6. Takes about 1 hour, the longer it simmers the better its flavour.
7. To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water.
8. Add to the stew and bring to a boil.
9. Boil for 5 minutes, stirring often to prevent sticking.
10. Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired.
11. A few teaspoons nutritional yeast flakes for added flavour if desired.
12. This stew refrigerates and freezes well.