Red Kidney Bean Stew

This vibrant Red Kidney Bean Stew is a comforting, plant-based meal that brings the warm flavors of the Mediterranean to your table. It features a robust blend of earthy kidney beans, sweet red peppers, tender carrots, and aromatic onions, all simmered together in olive oil until the vegetables are soft and the flavors have melded beautifully. The addition of fresh tomatoes and mushrooms adds depth and a satisfying texture, while a touch of paprika provides a gentle warmth. Perfect for a quick weeknight dinner or a light lunch, this stew is naturally vegan and vegetarian, making it an inclusive choice for any gathering. It's simple to prepare using pantry staples and fresh produce, offering a healthy, fiber-rich dish that feels both rustic and refined. Serve it hot with crusty bread to soak up the delicious juices, or over a bed of rice or quinoa for a more substantial meal.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 250

Dietary: Vegan, Vegetarian

Description

This vibrant Red Kidney Bean Stew is a comforting, plant-based meal that brings the warm flavors of the Mediterranean to your table. It features a robust blend of earthy kidney beans, sweet red peppers, tender carrots, and aromatic onions, all simmered together in olive oil until the vegetables are soft and the flavors have melded beautifully. The addition of fresh tomatoes and mushrooms adds depth and a satisfying texture, while a touch of paprika provides a gentle warmth. Perfect for a quick weeknight dinner or a light lunch, this stew is naturally vegan and vegetarian, making it an inclusive choice for any gathering. It's simple to prepare using pantry staples and fresh produce, offering a healthy, fiber-rich dish that feels both rustic and refined. Serve it hot with crusty bread to soak up the delicious juices, or over a bed of rice or quinoa for a more substantial meal.

Ingredients

Olive oil
Onion, sliced
Red pepper, seeded & chopped
Carrots, scraped & diced
Celery, sliced
Mushrooms, washed & sliced
Tomatoes, peeled & quartered
Dried kidney beans, soaked, cooked & drained
Red kidney beans, rinsed and drained (substitute for dried)
Paprika
Salt
Freshly ground black pepper
Zucchini (optional substitute for leeks)

Directions

1
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
2
Add the sliced onion, chopped red pepper, diced carrots, and sliced celery (or zucchini).
3
Cover the pan and cook gently for 10 minutes, stirring occasionally, until the vegetables begin to soften.
4
Add the sliced mushrooms, quartered tomatoes, prepared kidney beans, and paprika.
5
Season with salt and freshly ground black pepper to taste.
6
Cover the pan again and continue to cook for another 10 to 15 minutes, allowing the flavors to meld and the stew to thicken slightly.
7
Taste the stew and adjust the seasoning with more salt or pepper if needed.
8
Serve hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 1g5%
Sodium 150mg7%
Total Carbohydrate 35g12%
Dietary Fiber 10g40%
Sugars 10g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/red-kidney-bean-stew-2/