Three Bean Stew With Vegetables
A hearty three bean stew packed with vegetables and smoky flavors, perfect for plant-based meals, casual dinners, or weekend gatherings, offering a satisfying and nutritious option.
Ingredients
Instructions
- Chop the onions and dried tomatoes.
- Peel and slice the carrots 1/4-inch thick.
- Seed and mince the jalapenos.
- Heat vegetable oil in a medium saucepan.
- Add the chopped onions and sliced carrots to the saucepan.
- Reduce heat to low and simmer for about 3 minutes.
- Add the chopped tomatoes, minced jalapenos, frozen corn, black beans, red kidney beans, chickpeas, and chopped chilies.
- Cover and simmer for 20 minutes, or 45 minutes for a more mellow flavor.
- Serve the stew over pasta or rice.
Tips & Substitutions
For added depth, consider using fresh herbs like thyme or oregano. If you don't have balsamic vinegar, red wine vinegar is a good substitute. You can also swap in other beans like pinto or navy beans based on preference. To make the dish spicier, add more jalapenos or a dash of hot sauce. This stew can easily be adjusted to fit vegan recipes by ensuring all ingredients are plant-based.
Serving Suggestions
Serve the stew over pasta or rice for a hearty meal. A side of crusty bread or a fresh salad pairs well, enhancing the meal's overall flavor. For a unique twist, consider adding a dollop of sour cream or a sprinkle of cheese on top. This dish also pairs beautifully with Grandma'S Sweet Stewed Tomatoes for a comforting dinner.
Storage & Reheating
Leftover Three Bean Stew can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in a microwave-safe dish for about 2-3 minutes, ensuring it’s heated thoroughly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Three Bean Stew With Vegetables contains roughly 1159 calories, with 29g protein, 188g carbohydrates, and 36g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (150% of the Daily Value), and potassium (85% of the Daily Value). Note that it is relatively high in sodium, at 1894mg per serving (82% 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 dried beans for this stew?
Yes, using canned beans is a great time-saver! Make sure to rinse them well to remove excess sodium. Canned beans are already cooked, so you can add them in the last few minutes of simmering to heat through without making them mushy.
What vegetables can I add to this stew?
You can customize the stew by adding vegetables like bell peppers, zucchini, or spinach for extra nutrition. Just chop them into bite-sized pieces and add them to the pot along with the other ingredients to ensure they cook through.
Is it possible to freeze this stew?
Absolutely! This stew freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw overnight in the fridge 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).