Bean Stew

Ingredient Metric / Imperial
Extra Virgin olive oil 30 mL
Red Onion 1 large
Garlic - smashed 2 cloves
Carrots - diced 3 large
Celery - diced 4 stalks
Thyme - dried 15 mL
Lima Beans - drained, rinsed 540 mL
Red Kidney Beans 540 mL
Romano Beans - drained, rinsed 540 mL
Black Beans - drained, rinsed 540 mL
Edamame - shelled, defrosted 375 mL
Diced Tomatoes 796 mL
Apple Cider Vinegar 30 mL
Honey 15 mL
Dijon Mustard 15 mL
Water 1.5 L
Parsley - coarsely chopped 1 bunch
Kosher salt 10 mL
Black Pepper to taste
Yield: 8 servings

Here's How!

  • In a large pot, sauté the red onion in the olive oil until softened
  • Add the carrots and continue cooking for 2 minutes. Add the celery, garlic and thyme and cook until carrots and celery are slightly softened.
  • Add the beans, tomatoes, vinegar, honey, Dijon mustard, water, salt and pepper and simmer partially covered for 1½ hours stirring every 15 minutes or so.
  • Remove from the heat, add the parsley and serve.

Great served with cheddar cheese biscuits – send me an email at hillchef@rogers.com and I will send you the recipe.

Use 1 tablespoon of fresh thyme if available instead of dried thyme.

Apple cider vinegar can be substituted with red wine vinegar if preferred.

Keeps refrigerated very well and very good served the next day.