Hearty Beans and Vegetable Stew
Author: 
Recipe type: Beans
Cuisine: Beans
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • ¾ cup mixed dried mix beans (black, pinto, kidney, cranberry)
  • 2 & ½ cups water
  • 3 inches kelp sea vegetable
  • 1 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1 tbsp. tomato paste
  • 2 carrots, diced
  • 3 stalks celery, chopped into ½ inch pieces
  • 3 & ½ cups beef stock (or other stock)
  • 1 large red potato, chopped into 1 inch cubes
  • 1 tsp. dried rosemary
  • ½ tsp. dried oregano
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 & ½ tsp. Real sea salt
  • ½ tsp. black pepper
  • 2 kale leaves, chopped into bite-sized pieces
Instructions
  1. Soak the beans overnight (or 8-12 hours) in water.
  2. Pour off the soaking water and discard.
  3. Put beans into a pot with 3 cups fresh water and kelp.
  4. Skim off excess foam and discard.
  5. Cover the beans, and lower the heat to simmer for 30 minutes.
  6. Add 1 tsp. sea salt and cook additional 20 minutes.
  7. After the beans cook pour off excess water.
  8. In a soup pot saute onion in olive oil 2-3 minutes.
  9. Add garlic, tomato paste, carrots and celery and cook 3-5 minutes.
  10. Add beef stock, potato, rosemary, oregano, thyme and bay leaves.
  11. Add the cooked beans and remaining sea salt and black pepper.
  12. Cover and cook 15-20 minutes.
  13. Add kale and cook additional 2-3 minutes.
Recipe by Andrea Beaman at https://andreabeaman.com/hearty-beans-vegetable-stew/