Hearty Winter Bean Stew Recipe

About this recipe

A warm and comforting dinner option, this hearty bean stew combines a medley of vegetables and spices for a satisfying meal. Perfect for solution seekers looking for a wholesome dish.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 200 g Green Peas (Peeled) (Hiravi Vatane)
• 1 pack (380 g) The Baker'S Dozen Fourgrain Sourdough Bread, Zero Preservatives
• 500 ml Bertolli Extra Virgin Olive Oil
• 50 g Sakthi Curry Powder
• 50 g Zoff Premium Indian Bay Leaf
• 400 g American Garden Dark Red Kidney Beans
• 80 g Knorr Vegetables Stock Cubes
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 16 g Orika Oregano
• 900 g - 1 kg Onion

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion, 2 minced garlic cloves, 1 chopped carrot, and 1 teaspoon curry powder. Sauté until the onion becomes translucent, about 5 minutes.
2. 2. Transfer the sautéed mixture to a large soup pot. Add 1 bay leaf, 1 cup green peas, 1 cup kidney beans, and 2 cups vegetable stock.
3. 3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 1/2 hours, stirring occasionally.
4. 4. Add 2 tablespoons soy sauce to the pot and stir well. Taste and adjust seasoning if needed.
5. 5. Serve the stew hot over slices of toasted French bread for a complete and satisfying dinner.