Snow Cap Bean Stew

One of the things I love about Pinterest is surfing it for beautiful food Sunday mornings. When this gorgeous stew drifted across my screen, I knew I had to try it. Although we didn’t have snow cap beans available at our local grocery, I ordered online from a lovely shop and received them in just a few days! I’m sure the husband thinks I’m a little silly, ordering fancy beans online, but it was so worth it in the end. What I love about stews like this is that you can throw in just about any veggies you have on hand and it only makes it better! I followed the recipe almost to the letter, but did add chopped carrots, a small red onion and an extra potato. You can never have too many vegetables. And I picked up a new trick, adding a bit of cider vinegar (as directed). I love the tang it added to the broth. Might throw a parmesan rind in next time too. So much flavor! And vegan too!

Snow Cap Bean Stew

1 cup dry snow cap beans + soaking water (use more beans for an even heartier stew)
1/2 cup dry quinoa
4 cups vegetable broth
1-3 cups water (depending on how thick or brothy you’d like your stew, or more veggie broth)
2 15 oz. cans fire-roasted & diced tomatoes
4 cloves garlic, chopped
1 large white onion, diced
1 small red onion, diced
2 medium carrots, diced
2 medium russet potatoes, peeled/diced
2-3 cups chard, chopped (or add right before serving to wilt)
3 stalks celery, chopped
3 Tbsp apple cider vinegar
1 bay leaf
1/2 cup flat leaf parsley, chopped
1 tsp fresh thyme leaves
1 cup mushrooms, sliced (any variety)
4-6+ dashes cayenne
1/4 tsp pepper + salt to taste (salt stew after beans are cooked through)

{Click here for the complete recipe.}

photo by kathy patalsky

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