Two Bean Stew

As I mentioned in one of my more recent recipe posts, beans are a staple in my diet and one of my favorite ingredients to utilize.  There’s just so much you can do with them!  A few days ago, I was craving something hearty, so I decided to make a stew.  I had to choose from several varieties of beans I hand on-hand, and being unable to decide between lentils and chick peas (two of my favorites), I decided to combine the two in order to make a delicious bean, vegetable, and spice-filled stew.  The stew was just as warm and hearty as I desired and even tastier than I expected.  Enjoy alongside your favorite grain, or a nice crusty bread.

Two Bean Stew
-1 15.5 ounce can of lentils, drained (or 1 1/2 cups cooked lentils)
-1 15.5 ounce can of chick peas, drained (or 1 1/2 cups cooked chick peas)
-1 carrot, sliced
-2 celery stalks, diced
-1/2 can diced tomatoes
-1 potato, chopped
-1 large onion, chopped
-2 cloves garlic, minced
-1/2 tsp. oregano
-1/2 tsp. cumin
-1/2 tsp. paprika
-1 tsp. garlic powder
-2 Tbsp. olive oil
-1/2 tsp. salt
-3 Tbsp. soy sauce
-2-4 cups of water (depending upon how thick and hearty you would like the stew)
-Pepper, to taste

In a large saucepan, heat olive oil over medium-high heat.  Add carrot, celery, garlic, onion, and potato.  Add spices and salt.  Stirring frequently, saute for 8-10 minutes until onions are tender.  If vegetables begin to stick, add a few Tbsp. of water.

After 8-10 minutes, add beans, water, and tomatoes.  Turn up heat and bring to a boil.  Reduce heat and let simmer for at least 15 minutes.  Stir in soy sauce.  Remove from heat, and season to taste with pepper.

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  • Reply
    Simply Life
    February 9, 2010 at 8:43 am

    oh this stew looks wonderful and perfect for a snowy day!

  • Reply
    February 9, 2010 at 8:45 am

    Perfect. I’ll be making a bean stew tomorrow during all the snow.

  • Reply
    Tracey @ I'm Not Superhuman
    February 9, 2010 at 10:23 am

    I agree: Such a good pick for a snowy week like this one!

  • Reply
    February 9, 2010 at 3:46 pm

    OMG that looks so good! you know I am a huge fan of beans =)

  • Reply
    February 9, 2010 at 4:41 pm

    I love lentils, and I love chick peas. I’ll have to make this dish!!! 🙂

  • Reply
    February 9, 2010 at 5:38 pm

    I love stew! Its such a great meal.
    I also love that this doesnt take FOREVER to make!

  • Reply
    February 9, 2010 at 9:52 pm

    Save! Looks and sounds delicious! Beans and potatoes…how can one not enjoy that? Especially during a wintery week like this one!

  • Reply
    marla (Family Fresh Cooking)
    February 9, 2010 at 10:12 pm

    This chili looks great! What a balanced meal. I love that you put garbanzo beans in here.

  • Reply
    February 9, 2010 at 10:36 pm

    Looks awesome! Thanks for a great recipe!

  • Reply
    February 10, 2010 at 2:57 am

    Your Two Bean Stew looks so amazing! I love lentils and chickpeas, YUM! Thanks for sharing such a fantastic recipe:)

  • Reply
    February 10, 2010 at 2:02 pm

    Beans are one of my favorite foods as well. It adds depth to any dish I cook up. Great looking stew.

  • Reply
    February 10, 2010 at 5:48 pm

    Beans make me happy! This looks great 🙂

  • Reply
    February 10, 2010 at 7:03 pm

    that looks great! perfecto for cold weather!!

  • Reply
    Naomi (onefitfoodie)
    February 10, 2010 at 7:04 pm

    SO GOOD!! I love beans, esp in stews 🙂

  • Reply
    February 10, 2010 at 8:42 pm

    Loving the stew, could make that in my crockpot! Thanks for sharing the recipe! xo

  • Reply
    Jocelyn @ Peace.Love.Nutrition
    February 11, 2010 at 12:49 am

    Looks delicious! Reminds me of this dinner my dad always used to make when I was a kid : )


  • Reply
    February 11, 2010 at 12:50 pm

    That looks so comforting and hearty!

  • Reply
    February 12, 2010 at 2:58 am

    This is very similar to an old family favorite: vegetable lentil barley soup, which might be from the Moosewood cookbook (I could be wrong about that). Basically it’s your recipe with a lot more diced tomato & tomato sauce (typically a 28 oz. can diced tomatoes and 16 oz. tomato sauce), and lentlils and barley instead of lentils and garbanzos. You add as much or as little water as you want. I could eat it every day of my life, it’s that good. 🙂

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