Food & Drink Magazine

Vegetarian Three Bean Stew with Roasted Potatoes

By Pavani @napavani
This winter doesn't seem to end any time soon. The temps have been hovering below freezing and it feels like a deep freezer when we step outside. I am sick of wearing all the layers and I feel bad for the kids who have to lug around their heavy book bag in addition to 3~4 layers of clothing. My son said he felt like a brick with all the layers. The weather man said it's going to be red hot over the weekend -- predicted temps are in lower 40's and he thinks that it is going to feel hot like summer.
Anyway our woes with winter will probably continue for a few more weeks. In the mean time, I made this hearty vegetarian 3 bean stew to warm me up. I tasted this dish at Medieval Times last year and it has stuck with me ever since.
Vegetarian Three Bean Stew with Roasted Potatoes Medieval Times is a place where you step back into Medieval times with epic battles, jousting tournaments along with a royal dinner. We have a location very close to our house and we had a chance to visit it last spring. My son had a great time there. I wasn't much into the battle but I enjoyed my vegetarian feast for sure.
Vegetarian Three Bean Stew with Roasted Potatoes This 3 bean stew was our main entree and it was served over brown rice and roasted potatoes. I remember eating the entire bowl, I loved the chunky roasted potatoes with the stew and it was on my mind to re-create at home since then.
Finally with the super cold weather, I decided to make the dish. I found the recipe here and it turned out just as I remembered. Very comforting and very hearty dish. Vegetarian Three Bean Stew with Roasted Potatoes Recipe adapted from here: Ingredients: Serves 3~4 Black Beans - 1cup (½ of a 15oz. can), rinsed and drained
Cannellini Beans - 1cup (½ of a 15oz. can), rinsed and drained
Red Kidney Beans - 1cup (½ of a 15oz. can), rinsed and drained
Onion - 1 small, chopped Carrot - 2 medium (1 chopped fine and 1 chopped into chunks) Garlic - 2~3 cloves, finely chopped Ground Cumin - ½tsp
Ground Coriander - ½tsp
Dried Thyme - ¼tsp
Bay leaf - 1 Tomato paste - 1tbsp Fire roasted Tomatoes - 1cup
Vegetable Stock (or Water) - 2cups
Lemon juice - 2tsp
Hot Sauce - ½~1tsp (adjust as per taste preference)
White Wine vinegar - ½tsp
Salt & Pepper - to taste
To Serve:
Brown Rice - as needed
Roasted Potatoes - recipe follows
Cilantro - for garnish
  • In a heavy bottomed pan, heat 1tbsp olive oil. Add onions, finely chopped carrots and chopped garlic. Cook on medium flame until the veggies are tender, about 6~8 minutes.
  • Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
  • Stir in tomato paste and fire roasted tomatoes. Cook for a few minutes. 
  • Add the carrot chunks and stock (or water); bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.
  • Once the carrots are tender, add the beans, salt and pepper. Bring the mixture to a boil and simmer for 3~4 minutes.
  • Turn off the heat, stir in lemon juice, hot sauce and vinegar. Check the seasonings and add more salt & pepper.
  • To Serve: Place the beans in a serving bowl, top it with a serving of roasted potatoes and brown rice. Garnish with chopped cilantro and serve.
Vegetarian Three Bean Stew with Roasted Potatoes Roasted Potatoes:
Potatoes - 3 medium, chopped into ¾~1" cubes  Paprika - 1tsp
Salt & Pepper - to taste
  • Preheat oven to 450°F. Line a baking sheet with foil or grease it lightly.
  • Spread the chopped potatoes on the baking sheet and add paprika, salt and pepper. Drizzle 1~2tbsp oil and toss to coat the potatoes evenly.
  • Bake in the preheated oven for 20~30 minutes, tossing every 10 minutes until potatoes are crisp outside and tender inside.
Vegetarian Three Bean Stew with Roasted Potatoes
Vegetarian Three Bean Stew with Roasted Potatoes
Linking this to Valli's 'Cooking from Cookbook Challenge: February -- Week 3'.

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