Three Bean Stew with Vegetables

🕒 Cook Time: 50 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 1 hour and 10 minutes

Description:

This Three Bean Stew with Vegetables is the epitome of lovely winter comfort-food; it’s homey, satisfying, and incredibly delicious. Even for a die-hard carnivore, the end result of this recipe is much more than the sum of its parts. It’s astonishing how such simple ingredients can amalgamate into such a flavorful meal. You can serve this stew with pasta, rice, or soft cornmeal, allowing for versatile pairing options. The recipe is flexible; feel free to omit ingredients like sun-dried tomatoes, jalapenos, or vinegar according to your taste preferences. Additionally, the size of the cans of beans can vary, so use the closest available size. Substituting different kinds of beans also yields equally delicious results. Leftovers are a boon with this recipe; you can heat and puree them, then fill tortillas with cheese, salsa, or other Tex-Mex garnishes for a delightful twist. This recipe makes a generous potful, and leftovers can be frozen for later enjoyment, though previously frozen leftovers may experience a slight loss in texture.

Ingredients:

2 onions
2 carrots
1/2 cup sun-dried tomatoes
2 cups frozen corn kernels
2 cans black beans
1 can red kidney beans
1 can chickpeas
1 can green chilies
1 tablespoon sherry wine vinegar
1 teaspoon salt
Fresh ground pepper to taste

Nutritional Information (Per Serving):

Calories: 565.8
Fat Content: 9.8g
Saturated Fat Content: 1.3g
Cholesterol Content: 0mg
Sodium Content: 373.1mg
Carbohydrate Content: 98.3g
Fiber Content: 23.9g
Sugar Content: 7.1g
Protein Content: 26.2g

Instructions:

Prepare Ingredients: Finely chop the onions, peel and slice the carrots, and chop the sun-dried tomatoes. If using jalapenos, seed and mince them.
Heat Oil: In a large pot over medium heat, heat the oil.
Sauté Onions and Carrots: Add the onions and carrots to the pot, reduce the heat to medium-low, and simmer covered until somewhat tender, about 3 minutes.
Add Remaining Ingredients: Add the sun-dried tomatoes, jalapenos (if using), frozen or thawed corn, beans with their juices, and green chilies to the pot. Cover.
Bring to a Boil: Turn the heat to high to bring the stew to a boil, then reduce to medium-low to simmer.
Simmer: Allow the stew to simmer for at least 20 minutes to heat the ingredients thoroughly, or simmer for 45 minutes or more for a more mellow and blended flavor. Stir occasionally to prevent scorching; if needed, add a little water to prevent sticking.
Add Vinegar: After simmering, add the sherry wine vinegar and simmer for an additional 5 minutes.
Season and Serve: Season the stew to taste with salt and pepper. Serve hot and enjoy!

Recipe Notes:

For added convenience, you can substitute a drained can of corn (approximately 10 oz.) for the frozen corn without any issues.
Leftovers can be heated, pureed, and used as filling for tortillas along with cheese, salsa, or other Tex-Mex garnishes for a delicious variation.
When freezing leftovers, be aware that there may be a slight loss in texture upon reheating.

This Three Bean Stew with Vegetables is a hearty and nutritious dish that’s perfect for chilly winter days or anytime you crave a comforting meal. Enjoy the robust flavors and wholesome ingredients in every spoonful!