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

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Prep Time: 30

Cook Time: 1

Course: soups stews

Cuisine: American

Servings: Servings

Ingredients

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, 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

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