Kidney Bean Barley And Sweet Potato Stew Food

SLOW COOKER BEAN AND BARLEY STEW

Slow Cooker Bean and Barley Stew image

Provided by Katie Lee Biegel

Time 8h10m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 cups low-sodium chicken or vegetable broth
1 pound mix of dried beans, such as navy and pinto, rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bay leaf
A few sprigs fresh thyme
8 ounces dried barley
8 ounces baby spinach
Toasted crusty bread or baguette, for serving

Steps:

Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.

FEEL GOOD SWEET POTATO STEW

Feel Good Sweet Potato Stew image

Provided by Michael Symon : Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup oil (I'm using olive)
2 cloves garlic, sliced
1 onion, cut into large dice (I'm using yellow)
4 sweet potatoes, cut into large dice
2 tablespoons ground turmeric
1 tablespoon ground coriander
1 tablespoon coarse black pepper
One 28-ounce can tomato product, such as sauce, diced, crushed, etc. (I'm using crushed)
One 15-ounce can beans, rinsed (I'm using black)
1 can unsweetened milk (I'm using coconut milk)
1 cup liquid (I'm using vegetable stock)
1 cup nuts (I'm using walnuts)
Salt
1 lime, cut into wedges
Fresh cilantro, if you have it, for serving
Couple shakes favorite hot sauce, optional

Steps:

Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

KIDNEY BEAN, BARLEY, AND SWEET POTATO STEW

Kidney Bean, Barley, and Sweet Potato Stew image

Make and share this Kidney Bean, Barley, and Sweet Potato Stew recipe from Food.com.

Provided by Hadice

Categories Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups vegetable broth
1/2 cup pearl barley
2 (15 ounce) cans kidney beans, rinsed and drained
1 large onion, diced
1 medium sweet potato, peeled and diced
3 medium celery ribs, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme, crushed
1 tablespoon fresh sage (1 teaspoon dried)

Steps:

In a large pot, boil the broth.
Stir in the barley.
Reduce heat and cover. Simmer for 30 minutes, stirring occasionally.
Add the remaining ingredients except the fresh sage (if using dry sage add)
Simmer, covered, for 20 minutes, or until vegetables are tender. Stir occasionally.
Stir in fresh sage, simmer for 5 minutes.

KIDNEY BEAN AND SWEET POTATO STEW

Kidney Bean and Sweet Potato Stew image

Make and share this Kidney Bean and Sweet Potato Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 1h2m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 leek, thinly sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 lbs sweet potatoes, peeled and cut into 1 1/2 inch chunks
1 (28 ounce) can tomatoes
2 cups chicken broth or 2 cups vegetable broth
1 teaspoon dried thyme
2 bay leaves
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups cooked kidney beans

Steps:

In a large pot, heat the oil over medium heat.
Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
Add the garlic and cook 1 minute; stir occasionally.
Add the flour; cook for 1 minute, stirring constantly.
Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
Throw out the bay leaves.
Add the beans, cover and simmer for 10 more minutes.

Nutrition Facts : Calories 294.1, Fat 4.2, SaturatedFat 0.7, Sodium 621, Carbohydrate 51.6, Fiber 9.9, Sugar 12.6, Protein 10.3

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