Seva Bean Vegetable Stew Recipes
" SEVA " BEAN & VEGETABLE STEW
Make and share this " Seva " Bean & Vegetable Stew recipe from Food.com.
Provided by Kenneth Cummings
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook onions& garlic with ghee on low heat.
- When onions golden, add carrots and shortly after potatoes.
- After 2 minutes add beans.
- Do not rinse beans.
- Add bean"juice" as well.
- Cover veges with water plus a little bit.
- Add curry/garam masala.
- Bring to a boil.
- Simmer for 20 minutes or until veqes are done.
- Salt, pepper and spice to taste.
- If needed, add corn starch to thicken.
WINTER VEGETABLE STEW WITH BEANS
A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.
Provided by Kenneth Moore
Time 8h50m
Yield 10
Number Of Ingredients 15
Steps:
- Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
- Cover and cook until all vegetables are tender, about 8 1/2 hours.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 69.6 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 21.4 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 477.9 mg, Sugar 10.3 g
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