Instant Pot Vegetarian Bean Stew | Medieval Times Copycat Recipe

This Vegetarian 3 Bean Stew is a hearty and comforting dish made with fire roasted tomatoes and spices. An easy to make recipe that can be made either on the stove top or the instant pot. I have the instructions for both below.

This meal is inspired from Medieval times vegetarian meal. They serve the stew with crispy roasted potatoes and brown rice for a wholesome and filling meal. A perfect dish to enjoy on a chilly day!!

About the Recipe

Stew and chili are my favorite one pot meals to make in fall and winter seasons. My favorite is this potato lentil stew and this sweet potato quinoa chili. They are hearty and perfect for the chilly weather.

Today, I have a delicious, filling and easy veggie bean stew. Recipe is based on the meal we had at Medieval Times a few years back. It is a hearty, stick your ribs comforting soup that is perfect to make in winter.

Medieval Times is a fun place where you step back into Medieval times. They stage medieval-style games, epic battles, jousting tournaments along with a royal dinner. We went to a location in NJ.

The kids had a blast rooting for our team during the tournament. But we, grown-ups, enjoyed their amazing vegetarian meal. I really appreciate that they have a tasty vegan and vegetarian menu.

Their vegetable and bean stew is actually vegan and it tastes awesome. Flavorful and crispy roasted potatoes and brown rice complete this wholesome meal. The best part is this meal is easy to make at home.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this mixed bean stew recipe:

• As the name of the dish suggests, this chili/ stew is made with 3 different kinds of beans. Feel free to use any color or your favorite beans. Black, pinto, kidney, cannellini, navy beans etc. are all good options.
• Veggies - Onion, carrot, bell pepper, garlic.
• Fire roasted tomatoes - these add slight smokiness and depth of flavor to the dish.
• Spices - Ground cumin, coriander, dried thyme and bay leaf.
• Lemon juice, hot sauce and vinegar are added to enhance all of the flavors in the stew.

Only 4 ingredients are needed to make roasted potatoes.

• Red Potatoes are the best as they have thin skin and bake beautifully. Yukon gold will also work well.
• Salt & Pepper
• Olive oil

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Medieval times vegetarian meal consists of the stew, roasted potatoes and brown rice. Here's how to make them:

Make vegetarian 3 bean stew

In a heavy bottomed pan, heat olive oil on medium heat. Add onions, carrots, bell pepper 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 1~2 minutes.

Add vegetable stock/ water; bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.

Once the carrots are 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 vinegar, hot sauce and mix well. Check the seasonings and add more salt & pepper. Serve hot!!

Make Roasted Potatoes

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 salt and pepper. Drizzle 1~2tbsp oil and toss to coat the potatoes evenly.

Bake in the preheated oven for 25~35 minutes, tossing every 10 minutes until potatoes are crisp outside and tender inside.

Instructions to make the three bean stew in the Instant Pot are in the recipe card and the video.

To Serve

Place the bean stew in a serving bowl, top it with a serving of roasted potatoes and brown rice. Garnish with chopped cilantro and serve.

Expert Tips

• Feel free to use any color and type of beans. Black, pinto, kidney, cannellini, navy beans etc. are all good options.
• If you only have 2 type of beans, then use only 2.
• Fire roasted tomatoes can be subbed with tomato puree or canned diced tomatoes.
• You can add other veggies along with carrot and bell peppers. Zucchini, mushrooms, corn will be great in this recipe.
• Serve with quinoa or other whole grains instead of brown rice.
• Store leftover vegetarian 3 bean stew in an airtight container in the fridge for up to 3 days. For longer storage, store in the freezer. Make sure to completely cool the stew and then put it in an airtight freezer-safe container or in a ziploc freezer bag.
• Best to make the roasted potatoes on the day of serving.

You might also like

Here are a few more hearty stews and soups that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Vegetarian 3 Bean Stew

This Vegetarian 3 Bean Stew is a hearty and comforting dish made with fire roasted tomatoes and spices. Copycat recipe for Medieval times Vegetarian Chili.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 30 mins

Cook Time: 1 hr

Course: soups stews

Cuisine: American

Servings: 6 Servings

Ingredients

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For the 3 Bean Stew:

• 1 tablespoon Olive Oil
• 1 Small Onion, chopped
• 2 Medium Carrot, 1 chopped fine and 1 chopped into chunks
• 2~3 Garlic cloves, finely chopped
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Dried Thyme
• 1 Bay leaf
• 1 tablespoon Tomato paste
• 1 15 oz. Can of Fire roasted Tomatoes
• 2 cups Vegetable Stock or Water
• 2 cups Mixed Beans (from 1½ cans of beans), rinsed and drained
• To taste Salt & Pepper
• ½~1 teaspoon Hot Sauce (adjust as per taste preference)
• 1~2 teaspoons White Wine vinegar
• 3 tablespoons Cilantro (for garnish)

For Roasted Potatoes:

• 3~4 Medium Potatoes, chopped into 1" cubes
• To taste Salt & Pepper
• 2 tablespoons Cilantro, chopped
• 2 tablespoons Olive oil

To Serve:

• 2 cups Cooked Brown Rice

Instructions

Stove Top Method:

• In a heavy bottomed pan, heat olive oil on medium heat. Add onions, carrots, bell pepper 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 1~2 minutes. Add vegetable stock/ water; bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.
• Once the carrots are 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 vinegar, hot sauce and mix well. Check the seasonings and add more salt & pepper. Serve hot!!

Instant Pot Method:

• Heat Instant pot on Sauté mode. Once the pot is hot, add the oil. Add onions, carrots and bell pepper. Cook, stirring occasionally, for 4~5 minutes. Add the crushed garlic and cook for 1 minute. 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 1~2 minutes. Add vegetable stock/ water and the beans. Make sure to scrape the bottom of the pot to remove any stuck bits.
• Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.

  When the timer sounds, let the steam release naturally for 10 minutes, then quick release the reminder. Open the pressure cooker and stir in the chopped cilantro.

Make Roasted Potatoes:

• 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 salt and pepper. Drizzle 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.

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.

Video

Notes

• Feel free to use any color and type of beans. Black, pinto, kidney, cannellini, navy beans etc. are all good options.
• If you only have 2 type of beans, then use only 2.
• Fire roasted tomatoes can be subbed with tomato puree or canned diced tomatoes.
• You can add other veggies along with carrot and bell peppers. Zucchini, mushrooms, corn will be great in this recipe.
• Serve with quinoa or other whole grains instead of brown rice.
• Store leftover vegetarian 3 bean stew in an airtight container in the fridge for up to 3 days. For longer storage, store in the freezer. Make sure to completely cool the stew and then put it in an airtight freezer-safe container or in a ziploc freezer bag.
• Best to make the roasted potatoes on the day of serving.

Nutrition

Calories: 331kcal | Carbohydrates: 56g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 69mg | Potassium: 1032mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3486IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 3mg

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