In this vegan stew recipe, red beans are traditionally used, but I would encourage you to experiment with using your favorite type of bean. Likewise, you can certainly experiment with using different types of grains. Just bear in mind that grains that are non pearled are going to take longer to cook. As an added bonus, this recipe freezes well, so you can easily save what you don’t eat for another meal down the road.
Here are the ingredients you’ll need to make this stew:
- 1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained
- 10 cups / 2.5 liters water
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 28 ounce / 800g can whole, peeled tomatoes, drained and chopped
- 1 medium carrot, chopped
- 3 small-med (1/2 pound / 8 oz) new potatoes, chopped
- 2 stalks celery
- 2 cups / 13 oz / 370 g pearled farro
- 1 – 2 cups water or vegetable broth
- fine grain sea salt to taste
- 1/2 head / 9 oz savoy cabbage, chopped
- 1/2 bunch / 4 oz kale, de-stemmed and chopped
- Parmesan vegan cheese and olive oil to serve
Begin preparing the stew by cooking the beans in a large stock pot with the water. Once they have been cooked all of the way, remove one generous cup full, place it in a bowl, and mash it into a fine paste.
In a separate dish, sauté the onion in the olive oil until it is brown in color and soft to touch. Next, add it to the bean broth. Add in the tomatoes, carrot, potatoes, celery, and farro. Bring the mixture to a boil again, then turn the heat down to a simmer. Stir occasionally, until the farro is cooked through, which will take about 20 – 30 minutes. Be sure the vegetables are cooked through. This recipe will require a fair amount of salt.
Add in the kale and cabbage. Let it cook for a few more minutes until both collapse. Dish it into bowls. Cover each bowl with a generous amount of the grated vegan cheese and a small drizzle of the olive oil. This recipe makes 12 servings. Enjoy!