This Snow Cap Bean Stew is hearty and comforting with its silky tomato broth – a hint of spiciness – tender quinoa, fragrant herbs and plenty of chunky veggies in each warm, delicious spoonful. Packed with nutrients and plenty of protein, fiber and antioxidants – this is a one-bowl-wonder meal. Serve with some crusty bread – warm and crispy from the oven – and dinner is done. (And leftover bliss is even better!)
Snow Cap Beans. My recipes are very often inspired by ONE ingredient that catches my interest. Earlier this week, it was a simple block of tofu that inspired my Hasselback Tofu. And those Green Island Fritters were actually coconut-milk inspired. Today’s stew was snow cap bean inspired.
..These shiny caramel-colored beans each have a snowy white splash on their skin. Such a beautiful bean – and the texture and flavor does not disappoint. Snow cap beans are super creamy and almost melt i your mouth. Loved them.
Quick version: you can use canned beans – any favorite variety. Just be sure to drain and rinse them well.
Snow Caps in Summer? So what is with my snow-cap-bean-stew-in-late-summer thing? Well I’m hoping you remember this recipe when the first gust of chilly air or cool shower of rain sweeps through the skies. I know i sure will.
Snow Cap Bean Stew
vegan, makes a big giant pot-ful. (About 20 cups+/-)
1 cup dry snow cap beans + soaking water (use more beans for an even heartier stew)
1/2 cup dry quinoa
4 cups vegetable broth
1-3 cups water (depending on how thick or brothy you’d like your stew – you could also add more veggie broth)
2 15oz. cans fire-roasted & diced tomatoes
4 cloves garlic, chopped
1 small white onion, diced
1 medium russett potato, peeled/diced
2-3 cups chard, chopped (or add right before serving to wilt)
3 stalks celery, chopped
3 Tbsp apple cider vinegar
1 bay leaf
nutritional yeast to taste (optional – I add in about 1/2 cup to simmer, then more sprinkled over top stew when serving)
1/2 cup flat leaf parsley, chopped
1 tsp fresh thyme leaves
1 cup mushrooms, sliced (any variety)
4-6+ dashes cayenne
olive oil (add a splash if you’d like)
1/4 tsp pepper + salt to taste (salt stew after beans are cooked through)
1. They day before you want to make your stew, you will need to start soaking those beans. Or use quick version with canned beans. To soak the beans, place them in a large bowl and fill with enough water to cover by a few inches. Soak overnight.
2. Drain and rinse your soaked beans.
3. Add the beans, vegetable broth and about one cup of water to your large soup pot. Bring to a boil and simmer for about 40 minutes. It is very important to cook your beans through so that they are tender and not dry or hard! This will vary in time. Keep tasting the beans until they are ready. Add more liquid if needed.
4. Prep all your veggies while your beans are simmering.
5. Add all the remaining ingredients to your pot: tomatoes, quinoa, garlic, onion, celery, vinegar, bay leaf, parsley, nutritional yeast, mushrooms, thyme, spices and optional olive oil. Bring to a boil. Cover and simmer for about 30-60 minutes.
6. Now you can uncover your stew and do a taste test. If you want a more brothy soup – start adding in more water or veggie broth and continue simmering for as long as you’d like. You can adjust the nutritional yeast, salt and pepper too. Add more cayenne for a spicier stew. Note: You can add your chard at any time – but I prefer to add it right before serving so the chard just wilts a bit rather than turning into a super soft wilted green. But either way works..
7. Remove the bay leaf. Serve warm and store in the fridge for up to a week when properly covered. You can also freeze this stew! Freezes best when you add some oil to it.