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vegan white bean & sweet potato stew

(1)
tagbs avatar
Recipe by
Trudy Getler
@tagbs
Bradley Beach, NJ

This recipe was given to me last year by a friend so I take no credit for it's creation. But it's become one of my favorites and with the fresh kale and sweet potatoes just delivered from the organic farm I'm all set to make it again. It's also a good way to use what is left of my garden herbs. Although the recipe is for dried, sub with fresh is only going to make the stew better. can also be adapted to stove top

Nutritional Info:Per Serving: 257 calories, 14g protein, 50g carbohydrates, 9g sugar, 2g total fat, 4% calories from fat, 0mg cholesterol, 12g fiber, 418 mg sodium.

read more
(1)
yield 6 serving(s)
cook time 7 Hr
method Stove Top

Ingredients For vegan white bean & sweet potato stew

  • 1 lg
    onion, chopped
  • 4 clove
    garlic, chopped
  • 3 c
    cooked or 2 cans (15 oz each) cannellini, white kidney, or great northern beans, rinsed and drained
  • 1 can
    (28 oz) low-sodium diced tomatoes
  • 1 lb
    sweet potatoes, peeled and chopped- it helps to nuke them for a few minutes first
  • 12 oz
    kale, stripped from stalks, washed, thinly sliced, and briefly steamed
  • 8 oz
    cremini mushrooms, sliced
  • 1/2 c
    low-sodium vegetarian broth
  • 1/2 c
    dry red wine (can be nonalcoholic) or 1/4 cup dry sherry,
  • 1 Tbsp
    vegetarian bacon bits
  • 1 tsp
    salt
  • 1 tsp
    dried rosemary
  • 1 tsp
    dried thyme
  • 1 tsp
    dried basil
  • 1 md
    bay leaf
  • 1/4 tsp
    crushed red pepper
  • 1 0r 2 pinch
    salt and freshly ground black pepper to taste

How To Make vegan white bean & sweet potato stew

  • 1
    saute the onion and garlic in a large, heavy nonstick skillet over medium heat until soft, adding very small amounts of water, wine, or broth as needed to prevent sticking and burning. (Or place in a microwaveable dish, cover, and microwave on high power for 5 minutes.)
  • 2
    Combine the onions and garlic with the beans, tomatoes (with juice), sweet potatoes, kale, mushrooms, remaining broth and wine, salt and red pepper and all the spices in a slow cooker.
  • 3
    Cook on low for 6 or 7 hours or on high for 3 or 4 hours. Remove the bay leaf
  • 4
    season with the salt and pepper to taste. sprinkle bacon bits on top of each serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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