This winter doesn’t seem to end any time soon. The temps have been hovering below freezing and it feels like a deep freezer when we step outside. I am sick of wearing all the layers and I feel bad for the kids who have to lug around their heavy book bag in addition to 3~4 layers of clothing. My son said he felt like a brick with all the layers. The weather man said it’s going to be red hot over the weekend — predicted temps are in lower 40’s and he thinks that it is going to feel hot like summer.
Anyway our woes with winter will probably continue for a few more weeks. In the mean time, I made this hearty vegetarian 3 bean stew to warm me up. I tasted this dish at Medieval Times last year and it has stuck with me ever since.
Medieval Times is a place where you step back into Medieval times with epic battles, jousting tournaments along with a royal dinner. We have a location very close to our house and we had a chance to visit it last spring. My son had a great time there. I wasn’t much into the battle but I enjoyed my vegetarian feast for sure.
This 3 bean stew was our main entree and it was served over brown rice and roasted potatoes. I remember eating the entire bowl, I loved the chunky roasted potatoes with the stew and it was on my mind to re-create at home since then.
Finally with the super cold weather, I decided to make the dish. I found the recipe here and it turned out just as I remembered. Very comforting and very hearty dish.
Recipe adapted from here:
Vegetarian Three Bean Stew with Roasted Potatoes
- In a heavy bottomed pan, heat 1tbsp olive oil. Add onions, finely chopped carrots and chopped garlic. Cook on medium flame until the veggies are tender, about 6~8 minutes.
- Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
- Stir in tomato paste and fire roasted tomatoes. Cook for a few minutes.
- Add the carrot chunks and stock (or water); bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.
- Once the carrots ar e tender, add the beans, salt and pepper. Bring the mixture to a boil and simmer for 3~4 minutes.
- Turn off the heat, stir in lemon juice, hot sauce and vinegar. Check the seasonings and add more salt & pepper.
- To Serve: Place the beans in a serving bowl, top it with a serving of roasted potatoes and brown rice. Garnish with chopped cilantro and serve.
- Preheat oven to 450°F. Line a baking sheet with foil or grease it lightly.
- Spread the chopped potatoes on the baking sheet and add paprika, salt and pepper. Drizzle 1~2tbsp oil and toss to coat the potatoes evenly.
- Bake in the preheated oven for 20~30 minutes, tossing every 10 minutes until potatoes are crisp outside and tender inside.
Linking this to Valli’s ‘Cooking from Cookbook Challenge: February — Week 3‘.