Red Bean Stew
I love beans. I cook them all the time regardless of it being summer or winter. These past few months I’ve been in a bean-indulgent mood. I’ve cooked stews with beans of all kinds of shapes and colors almost on a weekly basis and still haven’t tired of them. This week I made a pot of red beans just for myself so I can have a warm, uplifting bowl for lunch every day. But beans make exciting dinners too, especially if you make a big pot and have plenty of leftovers.
I use dried beans. I soak them in the morning before I leave for work. Hours later I come back to find them nicely engorged and ready to be cooked. I dump them into a pot with my favorite seasonings and some good stock. I turn on the stove and bring the liquid to a boil, then I simmer the beans until they’re perfectly soft and creamy.
Whether for lunch or dinner, I hope you make a nice pot of beans soon.
P.P.S. More bean recipes.
RED BEAN STEW RECIPE
Yield: 4 to 6 servings
Prep Time: 10 min
Cook Time: 90 min
1 medium onion
2 red bell peppers, stemmed and seeded
2 garlic cloves
3 tablespoons olive oil
1 to 2 tablespoons harissa or other hot sauce (optional)
1 tablespoon red wine vinegar
1 tablespoon chili powder
1.5 teaspoons ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
2 bay leaves
1 cup tomato sauce
3.5 cups vegetable broth
6 ounces dried red beans, presoaked for 3 to 5 hours and drained
Chop the onion, red peppers and garlic very finely in a food processor.
Heat the oil in a large, heavy bottomed pot over medium heat. Cook the chopped vegetables until softened, 5 minutes.
Add the rest of the ingredients. Bring to a boil. Reduce the heat, cover and simmer until the beans are soft and the sauce reduced, 1h15 to 1h30 min. Discard the bay leaves. Serve warm.