Best Kidney Bean Barley And Sweet Potato Stew Recipes

Kidney Bean Stew With Sweet Potatoes and Oranges image

Provided by Sharon123

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons grapeseed oil (or olive oil)
2 bay leaves
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped fresh garlic
2 tablespoons cumin seeds
1 tablespoon garam masala
1 teaspoon fenugreek seeds
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons tamarind pulp (Can be found at specialty Asian and Indian markets or sometimes in your local grocery store)
1 (14 ounce) can crushed tomatoes (about 1 1/2 cups)
2 cups diced sweet potatoes
1 cup water
1 (14 ounce) can kidney beans, drained (about 1 1/2 cups)
2 small seedless oranges, peeled and cubed

Steps:

Place the oil in a Dutch oven or large pot over medium-high heat.
Add the ginger and garlic and cook for 2 minutes. Add the bay leaves, cumin seeds, garam masala, fenugreek seeds, oregano, rosemary, and turmeric, and cook, stirring for about 2 minutes. Add the tamarind pulp, tomatoes, sweet potatoes, and water and bring to a boil.
Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Add the kidney beans and oranges and cook for 2 minutes to heat through. Turn the heat off, cover with a lid and let sit for 10 minutes. Remove the bay leaves and serve.

Kidney Bean and Sweet Potato Stew image

Provided by ratherbeswimmin

Categories Stew

Time 1h2m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 leek, thinly sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 lbs sweet potatoes, peeled and cut into 1 1/2 inch chunks
1 (28 ounce) can tomatoes
2 cups chicken broth or 2 cups vegetable broth
1 teaspoon dried thyme
2 bay leaves
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups cooked kidney beans

Steps:

In a large pot, heat the oil over medium heat.
Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
Add the garlic and cook 1 minute; stir occasionally.
Add the flour; cook for 1 minute, stirring constantly.
Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
Throw out the bay leaves.
Add the beans, cover and simmer for 10 more minutes.

Nutrition Facts : Calories 294.1, Fat 4.2, SaturatedFat 0.7, Sodium 621, Carbohydrate 51.6, Fiber 9.9, Sugar 12.6, Protein 10.3