This healthy Black Bean Vegetable Stew contains brown rice, kidney beans, black beans, potatoes, and vegetables.
My mom has given me a lot of cookbooks over the years. Between those and the variety of recipes and books I have gathered from my grandmas and great-grandmother, I’ve acquired quite a collection. Among my favorites is a set of cookbooks authored by Sue Gregg. Out of all of her recipes that I have tried to date, I have yet to find one that I haven’t liked. Her recipes are economical, healthful, and delicious, and she includes a lot of helpful information for cooks. This Black Bean Vegetable Stew is inspired by her Black Bean Chowder.
Black Bean Vegetable Stew
- 2 quarts water
- 1/3 cup uncooked brown rice
- 3 medium russet potatoes, cubed
- 2 celery ribs, chopped
- 1 regular carrot (or a handful of baby carrots), sliced into thin rounds
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1 Tablespoon olive oil
- 1 15 oz. can no salt added kidney beans, drained
- 1 15 oz. can no salt added black beans, drained
- 2 15 oz. can chili beans (black beans in chili sauce), undrained
- 3 Tablespoons soy sauce
- 1 heaping Tablespoon ground cumin
- 1 heaping Tablespoon chili powder
- 1 teaspoon dried parsley
Combine water, brown rice, potatoes, carrots, and celery in a large pot and bring to a boil over medium-high heat. Reduce heat and let simmer for 30 minutes. In the meantime, saute onion, bell peppers, garlic, and bay leaf in olive oil until vegetables are tender. Add sauteed vegetables with bay leaf and all other ingredients to the first pot. Return to boil and simmer for 45 minutes, uncovered, stirring occasionally. Remove bay leaf and serve.
~K in the Kitchen