The red bean stew with vegetables is a perfect hearty dish to eat on a cold day. It is a dish based on legumes and vegetables cooked in plenty of water with a rich sauce. The best thing about this vegan red bean stew is that it is very versatile since you can use a lot of any vegetable you like and any legume. I call this red bean stew that I have shared in particular “green” stew, because it contains 2 of my favorite green leafy vegetables: Swiss chard and kale, as well as other vegetables that provide many vitamins, minerals and fiber. , red beans and textured soybeans to provide the dish with a healthy vegetable protein and turn it into a complete and balanced dish.
Ingredients to make Vegan Red Bean Stew:
- 2 carrots
- 1 zucchini
- 1 onion
- 1 stick of celery
- ¼ cup textured soy
- 4 small white sweet potatoes
- 1 cup chopped Swiss chard
- 2 cups of chopped kale
- 1 cup of red beans soaked 8 hours
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 2 tablespoons of oil
- 1 liter of water
- 2 cloves of garlic
How to make Vegan Red Bean Stew:
1.Soak the textured soybeans in water or vegetable broth as you prefer, and let it hydrate for at least 15 minutes. Then drain and reserve it.
2.Meanwhile, chop the onion, carrot and zucchini into small cubes. Cut the sweet potato into medium cubes and cut the garlic and celery into slices.
3.Heat the oil in a pot and fry the onion and garlic. Add the carrot and sweet potato and sauté the vegetables in the vegetarian stew for several minutes. Next, add the zucchini, Swiss chard and kale. Stir and cook 2 more minutes.
4.Add the red beans, the textured soybeans, the salt, the cumin, and stir and cover all the ingredients with the water. Bring the water to a boil over medium-high heat and let the red bean stew with chard cook, keeping it boiling until the beans are soft.
5.Serve the vegan red bean stew in bowls or deep plates. You can let it rest for several hours before serving so that it takes on the flavor.
