VEGETARIAN STEW WITH KIDNEY BEANS

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Vegetarian Stew with Kidney Beans image

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.

Provided by Dorel

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

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)

Steps:

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

Nutrition Facts : Calories 77.7, Fat 0.3, SaturatedFat 0.1, Sodium 406.7, Carbohydrate 17, Fiber 2.3, Sugar 1.7, Protein 2.9

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