Bowl of Bean & Vegetable Stew
(click to enlarge)

Bean & Vegetable Stew


California
Makes:
Effort:
Sched:
DoAhead:  		 10 cups
***
2-1/4 hrs
Yes		 An attractive and very satisfying stew combining beans with fresh green and root vegetables. Vegetarian safe.

14 oz
14 oz
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10
1
7
3
4
2
5
3
3
1/4
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2
3
1/2
1/2
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2
3
1/4
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ar
can
can
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oz
#
oz
oz
oz

oz
cl
oz
c
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T
t
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T
c
c
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White Beans (1)  
Red Beans (1)
-- Vegies
Tomatoes, ripe
Potatoes (2)
Bell Pepper red
Celery
Carrot
Jalapeño Chili (3)
Onion
Garlic
Kale (4)
Parsley
-- Seasonings
Rosemary Sprig
Thyme Sprig
Salt
Pepper
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Olive Oil, ExtV
Vegie Stock (5)
Wine, dry red
-- Garnish
White Onion
Do Ahead
  1. If not on hand make Vegetable Stock or other stock of choice.
Prep   -   (1-1/4 hr)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/4 inch dice.
  2. Peel POTATOES   and cut into about 3/4 inch cubes. Hold in cold water until needed.
  3. (Recommended) Blast the BELL PEPPER black with your Kitchen Torch and brush off the skins under running water.
  4. Cap and core Bell Pepper and cut into about 3/4 inch squares (smaller if not skinned). Add to Tomatoes.
  5. Trim CELERY and split in half lengthwise. Slice crosswise about 1/4 inch. Add to Tomatoes.
  6. Peel CARROT. Slice about 1/4 inch thick and cut slices into about 1/2 inch pieces. Add to Tomatoes.
  7. Cap JALAPEÑOS and remove seed mass, but leave veins in. Dice about 1/4 inch. Add to Tomatoes,
  8. Quarter ONION lengthwise and slice about 1/8 inch crosswise. Crush GARLIC and chop small. Mix.
  9. Cut KALE into about 1-1/2 inch pieces, discarding stems. Chop PARSLEY medium. Measure is after chopping. Mix.
  10. Dice WHITE ONION for garnish, a little smaller than 1/4 inch.
Run   -   (55 min)
  1. In a sauté pan or similar coverable vessel (3-1/2 qt minimum), heat Olive Oil. Stir in Onion mix and fry stirring until Onions are translucent.
  2. Stir in Tomato mix and fry stirring often until Tomatoes are tender and most liquid has evaporated.
  3. Stir in Seasonings mix, Vegie Stock and Wine.
  4. Drain Potatoes and stir in. Bring to a boil and simmer until Potatoes are tender.
  5. Stir in Kale mix. Bring back to a simmer for another 5 minutes.
  6. Stir in Beans. Bring back to a simmer for another 5 minutes.
  7. Serve hot garnished with White Onion.
NOTES:

  1. Beans:

      The beans should be large: Cannellini for white, and Dark Kidney Beans for red. They could also be dried beans (Great Northern and Red Kidney) soaked over night with a little salt and fully cooked.

  2. Potatoes:

      Waxy White Rose type Potatoes are good for this recipe, and Red Potatoes would be good too. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  3. Jalapeño Chili:

      Two de-seeded Jalapeños makes this stew very mild. One would be almost undetectable, but "California" demands at least some Chili. Use more if that is your preference.

  4. Kale:

      Tuscan Kale [Dinosaur Kale, Russian Black Kale] is preferred for this recipe. Other green Kales can be used.

  5. Vegetable Stock:

      Commercial Vegie Broths are available, but it will be better by our Vegetable Stock recipe. If you don't need it Vegetarian, you could use Chicken or Pork Stock.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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