Three Bean And Potato Stew Food

VEGETARIAN 3 BEAN STEW

Steps:

• In a heavy bottomed pan, heat olive oil on medium heat. Add onions, carrots, bell pepper and chopped garlic. Cook on medium flame until the veggies are tender, about 6~8 minutes. Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
• Stir in tomato paste and fire roasted tomatoes. Cook for 1~2 minutes. Add vegetable stock/ water; bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.
• Once the carrots are tender, add the beans, salt and pepper. Bring the mixture to a boil and simmer for 3~4 minutes. Turn off the heat, stir in vinegar, hot sauce and mix well. Check the seasonings and add more salt & pepper. Serve hot!!
• Heat Instant pot on Sauté mode. Once the pot is hot, add the oil. Add onions, carrots and bell pepper. Cook, stirring occasionally, for 4~5 minutes. Add the crushed garlic and cook for 1 minute. Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
• Stir in tomato paste and fire roasted tomatoes. Cook for 1~2 minutes. Add vegetable stock/ water and the beans. Make sure to scrape the bottom of the pot to remove any stuck bits.
• Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.When the timer sounds, let the steam release naturally for 10 minutes, then quick release the reminder. Open the pressure cooker and stir in the chopped cilantro.
• Preheat oven to 450°F. Line a baking sheet with foil or grease it lightly.
• Spread the chopped potatoes on the baking sheet and add salt and pepper. Drizzle oil and toss to coat the potatoes evenly.Bake in the preheated oven for 20~30 minutes, tossing every 10 minutes until potatoes are crisp outside and tender inside.
• Place the beans in a serving bowl, top it with a serving of roasted potatoes and brown rice. Garnish with chopped cilantro and serve.

THREE BEAN AND POTATO STEW

Steps:

• In a large (4qt?) sauce pan, pour entire contents of tomato juice and bring to a boil. While waiting on juice to boil, slice potatoes in half or quarters depending on how big you like your chunks. Also slice the 1/2 onion into 1/4 inch strips and separate layers. once juice is boiling, place potatoes gently into liquid. Place onion slices and garlic into liquid as well. continue to boil slowly for about 15 - 20 minutes or until potatoes are tender but still firm. They can be cut easily with a dull knife. Pour all three cans of beans into mixture along with mushrooms and stir. Bring mixture back to a boil, then reduce heat and cover. Simmer for 10 minutes. The stew is done when beans and potatoes are very tender and can be cut or mashed with a spoon. Warning, this needs to cool before being served, the beans and potatoes retain heat very well. I usually ladel it into bowls and let it sit for about 3 minutes. Salt and Pepper to taste, though the tomato juice gives it a nice flavor on it's own. ** as an extra touch, Frito scoops add a crunchy delight and can be added as a garnish just as you serve the dish.

NEW POTATO AND GREEN BEAN STEW

Steps:

• Clean and cut up all the ingredients.
• Place in your soup pot.
• Add the chicken stock and enough water so there is an inch of fluid above the vegetables.
• Bring to the boil, then reduce the heat to medium and cook for 20 minutes.
• Turn the heat down to low and simmer till the green beans are tender.
• Add a little more broth or water if this gets too dry.
• Add the cornstarch/water mixture if you want it a little thicker.
• Serve with cornbread - Yummy!
• Note: What I mean by ham steak is those one big slice of ham packages.
• You won't need to add salt - the ham has enough for the dish.
• This also works in the crockpot.
• Boil the potatoes, then add everything to the crockpot 6 - 8 hours on low.

SMOKED SAUSAGE, BEAN AND POTATO STEW

Steps:

• Chop potatoes, pepper, and onion into large chunks.
• Cut sausage into thick chunks.
• Place everything into a pot and bring to a boil.
• Turn down heat and simmer, covered, for at least an hour-more is better.
• Serve with crusty bread.

POTATO STEW

Steps:

• Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
• Add remaining ingredients and simmer until potatoes are tender.