Sunday is a good Beanday. A day of rest. Maybe a few, but not too many errands. Hang out the rest of the day at home and make a pot of beans for the week.
This morning I was compiling a dried bean inventory so that I wouldn’t buy more of what I already have on hand. My beans are in various containers in the pantry and on the kitchen counter. Some packages of dried beans are unopened. My quick inventory told me I had green split peas, adzuki, black beans, black eyed peas, red and brown lentils, chickpeas, pinto, mayacabo, white beans, and an unidentified variety which I had to research to figure out I had Cranberry beans!
The white beans were stored in a plastic baggie and fearing they may have been in the pantry since the last time I made Wing and Leg Navy Bean Soup I thought I would cook them. After a triple rinse I quick soaked them (rinse, drain, pour boiling water over all and cover for one hour). Drain again, cover with fresh filtered water, a little onion powder, garlic powder, one bay leaf. Bring to a boil, reduce heat to super low, and simmer for several hours.
Now I had a pot of beans before deciding what dish to make. After exhausting the possibilities I decided upon a White Bean and Sweet Potato Stew. My inspiration came from the same source as Spanish Style Lentils. So if you’re a visual learner, here you go:
Here’s a link to the original recipe – https://spainonafork.com/spanish-white-bean-and-sweet-potato-stew-recipe/
Here’s what I’ll eating all week.
- 2 T olive oil
- 1/2 large sweet onion, diced
- 1 green pepper, diced
- 3 cloves of garlic, minced
- 2 carrots peeled and cut into chunks
- 1 cup canned stewed tomatoes
- dash apple cider vinegar
- 3 cups cooked white beans
- 1 large sweet potato peeled and cut into chunks
- 1 bay leaf
- 2-3 cups organic vegetable stock
- 1/2 tsp smoked paprika and 1/2 tsp regular sweet paprika
- freshly ground black pepper and salt to taste
- Heat the olive oil in a medium sized stock pot
- Add the onion, bell pepper and carrot. Saute until the onion is translucent. Add garlic and both paprika powders. Saute briefly for about a minute.
- Add the tomatoes, vinegar and simmer for five minutes. Break up the tomatoes with a wooden spoon. Continue to simmer until the mixture thickens.
- Add the beans, sweet potato, and two cups of broth. Bring to a boil, then reduce heat to low. Simmer covered for around 30 minutes. Check and stir throughout this process and add more broth to desired thickness and to prevent sticking/burning of the stew.
- When the potatoes are tender the stew is done. Season to taste with freshly ground black pepper and salt.
- Makes approximately six large servings.
Now I need to figure out what to make with the butternut squash I baked in the oven.