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Brown Bean Stew

Brown Bean Stew — a recipe, 11 ingredients, about 15 min.

Serves 4 · 15 min

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Oil or butter
  • Leftover cooked vegetables and meat, cut into bite-size pieces
  • 1 onion, chopped
  • 1 leek, sliced thin or chopped
  • 1 bell pepper, diced
  • Salt
  • Pepper
  • Chili powder
  • 850 g canned brown beans (can be in tomato sauce)
  • 400 g chopped tomato
  • 400 g rice or 1.4 kg potatoes, cooked for serving
Make it lactose-friendly
  • Oil or butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Heat a saucepan over medium heat with a dash of oil. Add the meat, and fry to heat through and brown slightly if desired.
  2. Add the onions, and cook until slightly softened and translucent.
  3. Stir in the leek, bell pepper, and any other vegetables you are using. Season to taste with salt, pepper and chili powder.
  4. Cover the pan, and sweat until the vegetables are cooked as desired.
  5. Add the beans and chopped tomato to the mixture, and cook until heated through.
  6. Serve with the rice or potatoes.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0