Go Back
+ servings

Three Bean Stew with Vegetables Recipe

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 6 servings

Ingredients

  • 7 sun-dried tomatoes
  • 2 tablespoons vegetable oil
  • 1 white onion
  • 2 cloves garlic
  • 2 carrots I used about 8 to 10 of those mini carrots already peeled
  • 8 brussels sprouts cut in half
  • 10 ounces corn 1 package of frozen corn
  • 16 ounces black beans 1 can
  • 16 ounces chick peas 1 can
  • 16 ounces cannelloni beans 1 can
  • ¼ cup balsamic vinegar or sherry wine vinegar
  • salt & pepper to taste

Instructions

  • Start by reconstituting the sun-dried tomatoes. Put them into a small sauce pan, added enough water to cover them completely and bring them to a boil. As soon as the water starts to boil, take them off the heat and let them sit for 5 minutes until they are reconstituted. Drain but save a little of the liquid to add to the stew if it gets too thick or just to add some additional flavor.
  • You can always opt for sun-dried tomatoes that are packed in oil as Michele's recipe suggests, but I prefer stocking dry sun-dried tomatoes. They last a long time and you don't have to store the unused jar of tomatoes in the refrigerator.
  • Prep the onion and garlic by finely chopping them. When the sun-dried tomatoes are cool enough to handle, chop them up too.
  • Heat up a saucepan over medium heat. Add the oil and when it gets hot, but not smoking, add the onions and garlic. Cook for a couple of minutes and add the carrots and the brussels sprouts. Let this cook for a couple more minutes.
  • Add the sun-dried tomatoes, frozen corn and the three cans of beans WITH juices. Give everything a stir, cover and simmer for 20 to 45 minutes. The longer you let it simmer, the more the flavor will mellow. If the pan gets too dry, you can add a few tablespoons of water or reserved liquid from reconstituting the sun-dried tomatoes.
  • Add the vinegar and simmer for an additional 5 minutes. Taste and adjust seasonings with salt and pepper. Serve over your choice of grain or pasta.