A vegetable stew it is a very rich, healthy dish that comes in handy on cold winter days. It usually has a combination of vegetables and some legumes, and the best thing about this type of dish is that you can combine the vegetables that you like the most and take advantage of seasonal vegetables or simply the vegetables that are in the fridge. This delicious stew combines the richest legumes and vegetables: chickpeas and red beans, carrot, pumpkin, onion, corvette, celery, potatoes and…, beet or beet leaves. It is not a very common ingredient in our kitchens, since the root is always discarded and used, but, I promise, that the flavor that the leaves bring to the stew is delicious. In addition, they are a food rich in vitamins C, K and A, calcium and yellow pigments that help detoxify the body. For all this, recipe for vegetable stew with beans and beet greens.
Ingredients to make vegetable stew with beans:
- ½ cup of cooked chickpeas
- ½ cup cooked red beans
- 2 slices of seaman
- 1 onion
- 2 carrot
- 1 zucchini
- 1 stick of celery
- 1 piece of pumpkin
- 4 potatoes
- 1 bunch of beet greens
- 1 tablespoon of oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 liters of water
How to make vegetable stew with beans:
- Cut the vegetables i.e. onion, celery, carrot, zucchini and squash into small pieces. Peel and cut the potatoes into medium pieces and also the beet greens. Cut the seaman into small dice.
- Heat the oil in a large pot and fry the onion. Add the carrot and celery and cook for a minute, stirring occasionally.
- Add the corvette, pumpkin and beet greens and cook the vegetables for another 2-3 minutes to continue with the preparation of the vegetable stew.
- Next, add the potatoes, the red beans, the chickpeas, the seaman, the salt and the cumin, stir well and cover all the ingredients with the water. Bring the water to a boil and let the vegetable stew with beans cook over medium-high heat for about 20 minutes, or until the potatoes are soft.
