Best 6 Kidney Bean Barley And Sweet Potato Stew Recipes

KIDNEY BEAN, BARLEY, AND SWEET POTATO STEW

Steps:

• In a large pot, boil the broth.
• Stir in the barley.
• Reduce heat and cover. Simmer for 30 minutes, stirring occasionally.
• Add the remaining ingredients except the fresh sage (if using dry sage add)
• Simmer, covered, for 20 minutes, or until vegetables are tender. Stir occasionally.
• Stir in fresh sage, simmer for 5 minutes.

SLOW COOKER BEAN AND BARLEY STEW

Steps:

• Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
• Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.

FEEL GOOD SWEET POTATO STEW

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

KIDNEY BEAN AND SWEET POTATO STEW

Steps:

• In a large pot, heat the oil over medium heat.
• Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
• Add the garlic and cook 1 minute; stir occasionally.
• Add the flour; cook for 1 minute, stirring constantly.
• Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
• Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
• Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
• Throw out the bay leaves.
• Add the beans, cover and simmer for 10 more minutes.

BARLEY AND MUSHROOMS WITH BEANS

Steps:

• Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
• Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
• Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

BLACK-BEAN AND SWEET-POTATO STEW

Steps:

• In a food processor or blender, purée half of beans with 1/2 cup water; set aside. Heat oil in a pot over medium-high. Add onion and poblano; season with salt and cook, stirring occasionally, until onion turns golden in places, 6 to 8 minutes. Add garlic and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
• Add sweet potato, remaining whole beans and puréed beans, and 3 cups water; bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in quinoa. Continue cooking, stirring occasionally, until mixture reduces to the consistency of a thick stew and sweet potato is tender, 15 to 18 minutes. Season with salt and serve with cilantro and cheddar.