Classic Three-Bean Stew
Classic Three-Bean Stew is a hearty and nourishing dish that captures the essence of autumn with its warm flavors and comforting textures. This stew combines three varieties of beans—kidney, black, and pinto—along with fresh vegetables and aromatic spices, making it a fulfilling meal that’s both nutritious and easy to prepare. It’s perfect for cozy nights in, offering a great way to gather around the table and enjoy a satisfying dish that also provides a boost of protein and fiber.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Carrot | 2 medium, chopped |
| Celery | 2 stalks, chopped |
| Garlic | 3 cloves, minced |
| Canned kidney beans | 1 can (15 oz) |
| Canned black beans | 1 can (15 oz) |
| Canned pinto beans | 1 can (15 oz) |
| Vegetable broth | 4 cups |
| Diced tomatoes | 1 can (14 oz) |
| Ground cumin | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro | For garnish |
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, and smoked paprika, and cook for another 1-2 minutes until fragrant.
- Add the kidney beans, black beans, pinto beans, vegetable broth, and diced tomatoes to the pot. Stir to combine.
- Bring the stew to a boil, then reduce heat and let it simmer for 30-40 minutes. Stir occasionally and season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro. Enjoy your warm and comforting three-bean stew!
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Spicy Black Bean and Sweet Potato Stew
Spicy Black Bean and Sweet Potato Stew is a deliciously warming dish that combines the earthy flavors of black beans with the sweetness of tender sweet potatoes. This stew is spiced with a kick, making it perfect for autumn evenings when you want something hearty and comforting but also a little zesty. Packed with nutrients and vibrant colors, it’s a great option for both vegetarians and meat lovers alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 4 cloves, minced |
| Bell pepper | 1 medium, diced |
| Sweet potato | 2 medium, peeled and cubed |
| Canned black beans | 2 cans (15 oz each) |
| Vegetable broth | 4 cups |
| Diced tomatoes | 1 can (14 oz) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro | For garnish |
| Lime wedges | For serving |
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until they soften, about 5 minutes.
- Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional minute until fragrant.
- Add the cubed sweet potatoes, black beans, vegetable broth, and diced tomatoes to the pot. Stir to combine.
- Bring the stew to a boil, then reduce heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
- Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges. Enjoy your spicy black bean and sweet potato stew!
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Smoky White Bean and Sausage Stew
Smoky White Bean and Sausage Stew is a hearty and satisfying dish perfect for cool autumn nights. This stew features creamy white beans, savory sausage, and a hint of smokiness that warms you from the inside out. Loaded with vegetables and seasoned with aromatic herbs, it’s a comforting meal that’s sure to be a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Italian sausage (sliced) | 1 pound |
| Onion | 1 large, diced |
| Garlic | 4 cloves, minced |
| Carrot | 1 medium, diced |
| Celery | 2 stalks, diced |
| Canned white beans | 2 cans (15 oz each) |
| Vegetable broth | 4 cups |
| Diced tomatoes | 1 can (14 oz) |
| Smoked paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Steps
- In a large pot, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes.
- Add diced onion, carrot, and celery, cooking until softened, approximately 5 minutes.
- Stir in minced garlic and smoked paprika, cooking for an additional minute.
- Add the white beans, vegetable broth, and diced tomatoes, bringing the stew to a boil.
- Reduce heat and let simmer for 20-25 minutes, or until the flavors meld together.
- Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley. Enjoy your smoky white bean and sausage stew!
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Mediterranean Chickpea and Spinach Stew
Mediterranean Chickpea and Spinach Stew is a vibrant and nutritious dish that’s perfect for autumn evenings. Packed with protein-rich chickpeas, fresh spinach, and aromatic spices, this stew offers a delightful blend of flavors that evoke the warm, comforting essence of the Mediterranean. It’s not only easy to prepare but also makes for a filling and wholesome dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 3 cloves, minced |
| Carrot | 1 medium, diced |
| Bell pepper | 1 medium, diced |
| Canned chickpeas | 2 cans (15 oz each) |
| Fresh spinach | 4 cups |
| Vegetable broth | 4 cups |
| Diced tomatoes | 1 can (14 oz) |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh lemon juice | From 1 lemon |
| Fresh parsley | For garnish |
Cooking Steps
- In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and bell pepper, cooking until softened (about 5 minutes).
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the canned chickpeas, vegetable broth, diced tomatoes, and spices (cumin and coriander). Bring to a boil.
- Reduce the heat and let the stew simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in fresh spinach until wilted. Season with salt, black pepper, and lemon juice to taste.
- Serve hot, garnished with fresh parsley. Enjoy your Mediterranean chickpea and spinach stew!
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Hearty Lentil and Bean Stew
Hearty Lentil and Bean Stew is a nourishing and filling dish that embodies the warm, cozy flavors perfect for autumn. Rich in protein and fiber, this stew combines lentils with a selection of beans and seasonal vegetables, creating a hearty meal that is easy to prepare and ideal for chilly evenings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 1 can (14 oz) |
| Brown lentils | 1 cup |
| Canned kidney beans | 1 can (15 oz), drained and rinsed |
| Canned black beans | 1 can (15 oz), drained and rinsed |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground paprika | 1 teaspoon |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Steps
- In a large pot, heat olive oil over medium heat and sauté diced onion, carrots, and celery until softened (about 5-7 minutes).
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes, brown lentils, vegetable broth, and spices (cumin, paprika, thyme). Bring to a boil.
- Reduce the heat and let the mixture simmer for about 25-30 minutes until the lentils are tender.
- Add the kidney beans and black beans to the stew and stir gently. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley. Enjoy your hearty lentil and bean stew!
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Curried Kidney Bean Stew
Curried Kidney Bean Stew is a vibrant and flavorful dish that perfectly captures the essence of autumn with its warm spices and hearty ingredients. This stew combines protein-rich kidney beans with aromatic spices, creating a comforting meal that warms the soul during chilly evenings. It’s not only nutritious but also easy to prepare, making it a fantastic choice for a weeknight dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 3 cloves, minced |
| Canned kidney beans | 2 cans (15 oz each), drained and rinsed |
| Canned diced tomatoes | 1 can (14 oz) |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 2 cups |
| Curry powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Ginger (fresh or ground) | 1 teaspoon |
| Spinach (fresh or frozen) | 2 cups |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro | For garnish |
Cooking Steps
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant (about 5-7 minutes).
- Stir in the curry powder, ground cumin, ground coriander, and ginger. Cook for an additional minute to toast the spices.
- Add the canned kidney beans, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well and bring to a boil.
- Reduce heat and let the stew simmer for about 15-20 minutes until heated through.
- Stir in the spinach and cook until wilted. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro. Enjoy your curried kidney bean stew!
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Vegetable and Bean Quinoa Stew
Vegetable and Bean Quinoa Stew is a hearty and nutritious dish that showcases the bounty of autumn vegetables paired with protein-packed beans and quinoa. This stew not only offers a comforting warmth but also celebrates a medley of flavors and textures that make it a perfect choice for cozy dinners. It’s a wholesome meal that’s easy to prepare, making it ideal for both family gatherings and personal indulgence during the chillier months.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 3 cloves, minced |
| Carrots | 2 medium, diced |
| Zucchini | 1 medium, diced |
| Bell pepper | 1 medium, diced |
| Canned black beans | 1 can (15 oz), drained and rinsed |
| Canned diced tomatoes | 1 can (14 oz) |
| Quinoa | 1 cup, rinsed |
| Vegetable broth | 4 cups |
| Spinach (fresh or frozen) | 2 cups |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add the diced onion and minced garlic, cooking until softened.
- Stir in the carrots, zucchini, and bell pepper; sauté for about 5-7 minutes until slightly tender.
- Add the black beans, diced tomatoes, quinoa, vegetable broth, ground cumin, and paprika to the pot. Bring to a boil.
- Reduce the heat and let the stew simmer for 20-25 minutes, or until quinoa is cooked and vegetables are tender.
- Stir in the spinach until wilted and season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley. Enjoy your vegetable and bean quinoa stew!
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Tex-Mex Pinto Bean Stew
Tex-Mex Pinto Bean Stew is a vibrant and flavorful dish that brings the warmth and zest of southwestern cuisine to your dinner table. This stew features hearty pinto beans, a mix of spices, and colorful vegetables, making it a filling and satisfying option for those cooler autumn evenings. It’s perfect for a cozy family meal or a casual gathering with friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 4 cloves, minced |
| Bell peppers | 2 medium, diced (any colors) |
| Carrot | 1 medium, diced |
| Canned pinto beans | 2 cans (15 oz each), drained and rinsed |
| Canned diced tomatoes | 1 can (14 oz) |
| Vegetable broth | 4 cups |
| Corn | 1 cup (fresh or frozen) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro | For garnish |
| Lime wedges | For serving |
Cooking Steps
- Heat olive oil in a large pot over medium heat; add onion and garlic, cooking until softened.
- Stir in bell peppers and carrot; sauté for 5-7 minutes until tender.
- Add pinto beans, diced tomatoes, vegetable broth, corn, cumin, chili powder, and paprika to the pot; bring to a boil.
- Reduce heat and simmer for 20-25 minutes until flavors meld and vegetables are tender, adjusting seasoning with salt and black pepper.
- Serve hot, garnished with fresh cilantro and lime wedges. Enjoy your Tex-Mex pinto bean stew!
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Creamy Cannellini Bean and Kale Stew
Creamy Cannellini Bean and Kale Stew is a nourishing and comforting dish, perfect for the cooler autumn months. This stew combines the creamy texture of cannellini beans with the hearty richness of kale, all enveloped in a savory broth infused with Italian herbs. It’s an ideal choice for a wholesome weeknight dinner or a warm weekend gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 4 cloves, minced |
| Carrot | 1 medium, diced |
| Celery | 2 stalks, diced |
| Canned cannellini beans | 2 cans (15 oz each), drained and rinsed |
| Vegetable broth | 4 cups |
| Fresh kale | 4 cups, chopped |
| Thyme | 1 teaspoon |
| Oregano | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
| Fresh parsley | For garnish |
Cooking Steps
- In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until soft.
- Add the carrot and celery, cooking until tender, about 5-7 minutes.
- Stir in the cannellini beans, vegetable broth, thyme, oregano, salt, and black pepper; bring to a simmer.
- Add the chopped kale and cook for 10-15 minutes until the kale is wilted and tender.
- Stir in the heavy cream if using, adjust seasoning as needed, and garnish with fresh parsley. Serve warm and enjoy!
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Thai Coconut Bean Stew
Thai Coconut Bean Stew is a delightful and aromatic dish that brings together the creaminess of coconut milk with the hearty goodness of beans, making it a perfect meal to enjoy during the cooler autumn months. This vibrant stew is infused with traditional Thai flavors, such as ginger, garlic, and lime, offering a warm and satisfying experience for any dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 4 cloves, minced |
| Fresh ginger | 1 tablespoon, minced |
| Red bell pepper | 1, diced |
| Carrot | 1 medium, diced |
| Canned kidney beans | 2 cans (15 oz each), drained |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 2 cups |
| Lime juice | 2 tablespoons |
| Fresh cilantro | For garnish |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps
- In a large pot, heat olive oil over medium heat and sauté the onion, garlic, and ginger until fragrant.
- Add the red bell pepper and carrot, cooking until soft, about 5-7 minutes.
- Stir in the kidney beans, coconut milk, vegetable broth, salt, and black pepper; bring to a simmer.
- Allow it to cook for 10-15 minutes for flavors to meld, then add lime juice.
- Garnish with fresh cilantro and serve warm. Enjoy!
Rustic Bean and Barley Stew
Rustic Bean and Barley Stew is a hearty and wholesome dish perfect for the autumn season. This comforting stew combines protein-rich beans with nutty barley, vegetables, and aromatic herbs, creating a filling and satisfying meal that warms the soul on chilly evenings. Its rustic flavors and textures make it a classic choice for gatherings or cozy dinners at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 3 cloves, minced |
| Carrot | 2 medium, diced |
| Celery | 2 stalks, diced |
| Canned cannellini beans | 2 cans (15 oz each), drained |
| Barley | 1 cup |
| Vegetable broth | 4 cups |
| Thyme | 1 teaspoon, dried |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Steps
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened.
- Add the carrot and celery, cooking for an additional 5 minutes.
- Stir in the cannellini beans, barley, vegetable broth, thyme, bay leaf, salt, and black pepper; bring to a boil.
- Reduce heat and simmer for 30-35 minutes, until the barley is tender.
- Remove the bay leaf, adjust seasoning, and garnish with fresh parsley before serving. Enjoy warm!
