A simple no-oil, Forks Over Knives hearty stew with creamy navy beans, and packed with vegetables. The perfect pairing to your favorite grain or with a side of seeded whole grain bread.
Steps
1
Making the Stew
Ingredients
1 cup dried navy beans, soaked for 1-2 hours
1 packed cup chopped leeks (white and light green parts)
1 clove garlic, minced
1 cup carrots, diced
1 cup green beans, diced
1 cup cauliflower florets
1 cup tomatoes, diced
1 cup red bell pepper, diced
2 tbsp Italian seasoning
1 tsp chili
2 tbsp white wine vinegar
sea salt, to taste
To prepare the stew, place the soaked beans in a large saucepan. Add the leeks, garlic, and 3 cups water. Bring to a boil, then reduce the heat to medium and simmer, partially covered, until the beans are just tender, 25 to 30 minutes.
Add the carrots, green beans, cauliflower, tomatoes, bell pepper, and Italian seasoning. Cook until the beans and vegetables are completely cooked, 15 to 20 minutes. Add the vinegar and salt to taste. Cook for 2 to 3 minutes.
Ladle some hot stew over baked potatoes or steamed grains and serve hot.
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