Hearty Kosher Three-Bean Stew Recipe

About this recipe

A comforting and nutritious three-bean stew with vibrant vegetables, perfect for a satisfying kosher dinner. Serve it over rice or pasta for a complete meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 199G La Costena Sliced Green Jalapeno Peppers, 199G
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Giusti Balsamic Vinegar Of Modena Igp
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 400G Dunns River Red Kidney Beans
• - Cannellini Beans
• 1 Kg Wild Rice, 1Kg

Instructions

1. 1. Chop 2 onions and dice 1/2 cup of tomatoes.
2. 2. Peel and slice 2 carrots into 1/4-inch thick rounds.
3. 3. Seed and finely mince 2 jalapeno peppers.
4. 4. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
5. 5. Add the chopped onions and sliced carrots to the saucepan. Cook for about 3 minutes, stirring occasionally.
6. 6. Stir in the diced tomatoes, minced jalapenos, 1 can of red kidney beans (with liquid), 1 can of cannellini beans (with liquid), 1 can of chickpeas (drained), and 1/2 cup of balsamic vinegar.
7. 7. Mix well, cover the saucepan, and reduce the heat to low. Let the stew simmer for 20 minutes, or up to 45 minutes for a deeper flavor.
8. 8. Taste and adjust seasoning with salt as needed.
9. 9. Serve the stew hot over cooked rice or pasta for a hearty dinner.