15 Bean Stew Mom'S Style
A hearty and flavorful bean stew featuring a savory mix of herbs and spices, perfect for comfort food lovers and suitable for family dinners or gatherings.
Ingredients
Instructions
- In a large deep pot, combine chicken broth, chopped small onion, and bouillon cubes.
- Add basil, oregano, and sage unless using bay leaf; if bay leaf is used, omit these herbs.
- Bring to a boil and cook for 1 hour.
- Add the unsoaked bean mix and Oriental seasoning to the pot.
- Cook on medium heat for 1 1/2 hours.
- Turn off the heat and let the stew sit covered until ready to serve, about 2 hours.
Tips & Substitutions
For added flavor, consider soaking the beans overnight to reduce cooking time and enhance texture. If you don't have Oriental seasoning, a mix of soy sauce and ginger can work as a substitute. You can also add diced carrots or celery for extra nutrition. For a spicier kick, toss in some red pepper flakes. This 15 Bean Stew pairs beautifully with Potato-Leek Soup(Low-Fat) for a hearty meal.
Serving Suggestions
Serve the stew hot, garnished with fresh herbs like parsley or green onions for a burst of color. It goes well with crusty bread or a side salad for a complete meal. Consider pairing it with Chicken recipes for a comforting dinner. A dollop of sour cream or a sprinkle of cheese can also enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it seems too thick. Alternatively, microwave in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 15 Bean Stew Mom'S Style contains roughly 1869 calories, with 56g protein, 436g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (644% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 499mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned beans to save time. If you do, add them in the last 30 minutes of cooking to heat through, as they are already cooked. Reduce the amount of liquid in the recipe accordingly, since canned beans contain some liquid.
How do I make this stew vegetarian?
To make this stew vegetarian, substitute the chicken broth with vegetable broth and omit the bouillon cubes. You can enhance the flavor by adding additional herbs or spices and using extra vegetables, such as bell peppers or zucchini, for depth.
Can I freeze this stew?
Yes, the stew freezes well! Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).