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sweet-potato-bean-stew recipe

Date:    Tue, 29 Mar 94 19:22:34 EST
 From:    kjb2@postoffice.mail.cornell.edu (Kathy Brese)
 Sweet Potato Variation of Quintabean Soup
 2 28 oz. cans of whole tomatoes
 2-3 medium white potatoes, scrubbed and cubed
 1-2 medium sweet potatoes, peeled and cubed
 1-2 carrots
 water to cover
 about 1/3 of the Quintabean soup recipe (see below) (I think I will
 probably freeze the soup since it makes so much more than I can use at
 In a large dutch oven, cook tomatoes (with juice), potatoes, sweet
 potatoes, and carrots in water until tender.  Add beans and some juice from
 Quintabean soup and heat through.  YUM.
 Quintabean Soup
 1 c dry pinto beans
 1 c dry kidney beans
 1 c lima beans (or white beans) (I used white)
 8 c water
 2 onions, chopped
 2 bay leaves
 1 tsp basil
 2 tsp paprika
 2 tsp celery seed
 1 c black beans
 4 c water
 1/2 c yellow split peas (or lentils) (I used green split peas)
 2 tsp dill weed
 1/2 tsp cumin
 Place 8 cups water in a large soup pot (she means LARGE).  Add pinto,
 kidney, and lima beans, onions, bay leaves, basil, paprika, and celery
 seed.  Cover and cook over low heat for 1 hour.  After one hour, add the
 black beans and 4 cups of water.  Continue to cook for anouther hour.  Then
 add the split peas or lentils, the dill and cumin.  Add more water if soup
 is too thick.  Continue to cook for 1 more hour.  (You can see why I
 decided to crock pot it!)
 HELPFUL HINTS:  This base also makes a delicious stew. (YES) During the
 last hour of cooking, when the split peas are added, you may add chunks of
 vegetables, such as: 2 potatoes, 1 carrot, 1 cup green beans.  Then 1/2
 hour before serving, add some chopped zucchini and chopped spinach or
 cabbage.  Try this in a slow cooker.  Combine all ingredients in a crock
 pot, except use only 10 cups of water.  Cook on low about 10-12 hours, or
 on high for 5-6 hours.
 kwvegan vegan