Spicy Three Bean Stew
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An easy, hearty stew with simple creole seasoning as it’s flavor base. The portions are HUGE. You could easily turn this into 6 servings and enjoy with some crusty bread for dipping.
Ingredients
- 1 yellow Onion
- 1.5 tbsp tony chachere’s creole seasoning (less if you want it less spicy, but you’ll lose some flavor and may have to compensate with other seasonings)
- 1 teaspoon of salt
- 3 cup, Vegetable Stock
- 1 medium, Carrots
- 1 ½ tsp balsamic vinegar
- 2 stalk, Celery Stalks (1) 71/2 – 8″
- 4 cloves of Garlic, minced
- 1 container (1.8 cup (121 grams) ea.), Diced Tomatoes Whole Can
- 1 lb(s), Potatoes
- 3/4 cup dry red beans soaked
- 3/4 cup Dry Black Beans, soaked
- 3/4 cup dry navy Beans, Dry soaked
- 1/2 cup chopped, Parsley, fresh
- 2 tablespoon, Olive oil
- Rinse and soak your beans in water overnight in the fridge the day before you plan to cook the stew.
- Chop your potatoes into bite sized pieces and set aside.
- Finely dice your onions, carrots and celery.
- Saute the diced veggies in the olive oil for 8 minutes or so on medium heat.
- Add your garlic and cook for another minute, then add your seasoning.
- Add your balsamic vinegar ,soaked beans, the potatoes, diced tomatoes and the vegetable stock.
- Add the creole seasoning and 1 tsp of salt and mix. Taste and adjust seasoning/saltiness to your liking.
- Pressure cook for 33 minutes, then natural release for 15 minutes.
- Serve garnished with fresh parsley
Quick Stove top alternative: You can cook this on the stove top without the dry beans by substituting them for 1 can of black beans, 1 can of red beans and 1 can of navy or great northern beans, all drained and rinsed. Follow the same directions and simmer on the stove top until the potatoes are tender, 30-50 mins.
2024-03-02 22:24:37
Fantastic stew! My wife and I can’t stop eating it! Portions are HUGE and DELICIOUS! Absolutely our go to!
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