Vegetarian Red Bean Stew

Recipe: Vegetarian Red Bean Stew


  • 2 cups dried red beans — washed sorted
  • 1/3 cup olive oil
  • 1 1/2 medium white onions — diced
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves — crushed
  • 1 7-ounce can diced green chili peppers — mild fire roasted
  • 2 medium parsnips — peel and chop
  • 2 medium carrots — peel and chop
  • 2 celery ribs — chopped
  • 1 medium zucchini — trimmed and sliced
  • 1 medium yellow squash — trimmed and sliced
  • red or green salsa — for garnish
  • shredded cheddar cheese — for topping


  1. Wash, sort and generally pick over the dried beans, discarding debris. Place the beans in a pot with 2 quarts of water; bring to a boil.
  2. Cover, reduce to a gentle simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat.
  3. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes.
  4. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.
  5. Pour the red beans and cooking liquid into the stockpot, along with the chili peppers, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes.
  6. Add the remaining vegetables and 1 teaspoon salt. Simmer until all the vegetables are soft, about 10 to 15 minutes

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)