Best 5 Winter Vegetable Stew With Beans Recipes

BEAN STEW

Steps:

• In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
• Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
• Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
• Garnish with fresh parsley and serve with a side of French bread!

WINTER VEGETABLE STEW WITH BEANS

Steps:

• Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
• Cover and cook until all vegetables are tender, about 8 1/2 hours.

WINTER VEGETABLE STEW

Steps:

• Heat oven to 350 degrees. In a bowl, combine raz al hanout, sugar, coarse salt and pepper. Set aside.
• Cut top off Hubbard squash as a lid. Seed and scrape inside of squash clean. Wash, and reserve seeds. Rub lid and inside of squash with half of spice mixture. Place lid and squash, cut side down, on baking sheet. Cover with foil. Bake for 45 minutes. Remove lid. Return squash to oven, and bake for 45 minutes more, until tender.
• Meanwhile, place cipolini and pearl onions on a baking sheet, and roast for 15 minutes. Spread butternut squash cubes on a separate baking sheet, sprinkle lightly with 1 tablespoon olive oil and roast for 20 minutes. On another baking sheet, arrange rutabaga and turnip cubes in two separate piles. Sprinkle each lightly with 1/2 tablespoon olive oil, and roast, taking turnips out after 15 minutes and leaving rutabaga to continue for 10 minutes more. Peel roasted pearl onions, and cut cipolini onions in half.
• Put potatoes in a steamer basket over simmering water, and steam for 10 minutes, until slightly softened.
• In a large pot over medium heat, warm remaining olive oil. Add onions, leeks, cinnamon sticks, jalapeno and nutmeg, and saute until leeks start to soften. Add squash, rutabaga and turnip, and heat through. Add all of the squash sauce and potatoes, and bring to a simmer. Cook for 20 minutes, until all vegetables are tender.
• Meanwhile, spread Hubbard squash on a baking sheet, sprinkle with olive oil and salt, and toast in oven until they start to pop, about 10 minutes. Set aside to cool.
• When vegetables are done, turn off heat, and add fresh herbs. To serve, ladle stew into cavity of Hubbard squash. Toast bread, and place a slice in each warmed bowl. Ladle stew into bowl. Sprinkle spice mix on rim of squash. With carving knife, cut a thin slice of squash horizontally across rim. Place slice on stew in bowl. Sprinkle rim with more spice mix, and the stew with more fresh herbs. Repeat with remaining bowls. Garnish with seeds.

NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH

Steps:

• In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
• Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
• Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
• Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

WHITE BEAN AND VEGETABLE STEW

Steps:

• Pick over beans, discarding any stones or broken beans, and rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil. Remove from heat, and let stand 1 hour, covered. (Alternatively, beans can be placed in a bowl, covered with 2 inches of cold water, and soaked overnight.)
• Drain beans, place them in the saucepan, and add enough cold water to cover by 2 inches. Tie peppercorns in a small piece of cheesecloth, and add to beans along with bay leaves and onion slices. Return the mixture to heat, bring to a boil, and reduce heat to medium low. Simmer until beans are very tender, 35 to 40 minutes, adding 1 teaspoon salt about 10 minutes before beans are finished cooking. Remove from heat, set aside, and let beans cool in their liquid. They can be cooked and refrigerated in their liquid up to 2 days in advance.
• Meanwhile, fill a large bowl with cold water. Cut lemons in half, squeeze juice into water, and add lemon halves. Trim about 1/2 inch from tips of artichokes, and pull off tough outer leaves. Trim stems to 1/2 inch, and trim off dark green outer layer of stem. Slice artichokes in half lengthwise if small or in quarters if large. Use a small sharp knife to remove the purple choke from artichokes -- if the choke is not purple, it is not necessary to remove it. Place prepared artichokes in the bowl of lemon water. Set aside.
• Remove basil leaves from stems, discard stems, and wash leaves thoroughly. Drain and lay leaves out on paper towels, blotting away as much water as possible. Place basil in the bowl of a food processor, add 4 tablespoons olive oil, and process until smooth, about 2 minutes. Transfer puree to a small bowl, cover immediately with plastic wrap to prevent discoloration, and refrigerate until needed.
• Cut leeks into 1/2-inch rounds, and place in a large bowl of cold water. Let sit for 5 to 10 minutes to rid them of any dirt and sand. Lift out of the water, and drain in a colander.
• Heat remaining 2 tablespoons olive oil in a Dutch oven or large saucepan over medium heat. Add leeks, garlic, 1 teaspoon salt, and 1/8 teaspoon pepper, and cook until fragrant and tender, stirring frequently, about 10 minutes. Drain artichokes, discarding the liquid and lemons, and add to leeks along with wine. Cover, and cook until artichokes begin to become tender, about 15 minutes. Uncover, and cook until liquid evaporates and artichokes are tender, about 5 minutes more.
• Meanwhile, cut radicchio heads into 1-inch wedges without removing the core; it will hold the leaves together. Drain cooked beans, reserving cooking liquid. Remove and discard bay leaves, onion slices, and peppercorns. Add beans, 2 cups of the cooking liquid, remaining 1 teaspoon salt, and remaining 1/8 teaspoon pepper to leeks and artichokes. Cook until beans are heated through and liquid has thickened, about 15 minutes. Stir in radicchio wedges, and cook until wilted, about 5 minutes. Adjust seasoning with salt and pepper, if necessary. Stir in 3 tablespoons of the basil puree. Serve immediately with the remaining basil puree on the side.