Vegetarian 3 Bean Stew Food

CREAMY THREE BEAN STEW

Creamy Three Bean Stew image

This creamy three bean stew is the ideal healthy comfort food - with fresh veg and three types of beans, in a luxurious creamy tomato sauce!

Provided by Becca Heyes

Time 50m

Number Of Ingredients 16

Ingredients

1 tbsp oil
1 onion, (sliced or diced)
2 medium carrots, (diced)
3 cloves garlic, (minced)
1 medium courgette (zucchini), (diced)
~ 5 medium mushrooms, (diced)
400 g tin cannellini beans, drained ((240g, or ~ 1 1/4 cups, when drained))
400 g tin black beans, drained ((240g, or ~ 1 1/4 cups, when drained))
400 g tin kidney beans, drained ((240g, or ~ 1 1/4 cups, when drained))
400 g (~ 1⅓ cups) tinned tomatoes
400 g (~ 1 1/3 cups) tin cream of tomato soup
1 tsp dried oregano
1 tsp black pepper
1 vegetable stock cube, (crumbled)
2 tbsp cream, cream cheese, sour cream or Greek yogurt (full fat versions)
Small bunch fresh parsley, (chopped (optional))

Steps:

Heat a dash of oil in a large saucepan, and add the diced onion and carrot. Cook over a medium heat for a few minutes, stirring regularly, until the onion has softened slightly. Add the garlic, courgette and mushrooms, and cook for a further 5 minutes, until the vegetables are beginning to soften.
Add the three drained tins of beans, tin of tomatoes, and tin of tomato soup. Also add the oregano and black pepper, along with a crumbled stock cube (or just some salt, if you prefer).
Bring to a simmer, and cook for around 20-30 minutes, stirring occasionally, until the liquid has reduced to produce a thick sauce.
Add the cream, mix to combine, and serve warm, garnished with fresh parsley if desired.

Nutrition Facts : ServingSize 1 portion, Calories 368 kcal, Carbohydrate 60.1 g, Protein 18.6 g, Fat 7.4 g, SaturatedFat 2.5 g, Cholesterol 11 mg, Sodium 1082 mg, Fiber 17.8 g, Sugar 9.8 g

HEARTY TUSCAN BEAN STEW

Hearty Tuscan Bean Stew image

With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup diced yellow onion (about 1/2 medum onion)
1/2 cup diced carrot (about 2 medium carrots)
1/4 cup diced celery (about 1 stalk)
4 medium cloves garlic (minced)
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (15-ounce) can cannellini or white kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can kidney beans, drained (about 1 1/2 cups)
1 (15-ounce) can butter beans (also known as lima beans), drained (about 1 1/2 cups)
2 cups low-sodium vegetable broth
2 5- inch sprigs rosemary
1 bay leaf
1 small bunch lacinato kale (also known as dinosaur kale or Tuscan kale, cut into 1-inch pieces) (about 4 cups))
Additional salt and pepper to taste
Additional olive oil for serving (if desired)

Steps:

Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
Add the kale and cook until wilted, 3-4 minutes.
Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.

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