I have this stash of dry beans. If it begins to overflow the bin where I keep the bags, I know that it is past time to cook up a masterpiece. This recipe was born on a night such as this.
If you are really wanting to make this recipe as inexpensive as can be, stick with the dry beans and homemade chicken stock. However, if you are pinched for time, canned beans (drained and rinsed) will also work well, or just toss everything in the crock pot and let it simmer all day.
Not a fan of rice? I recommend bringing the stew to a boil and mixing in 1 cup of dry pasta. Small shapes will work the best. Cook according to the directions on the box. You could even serve it with a little grated Parmesan over the top. Delicious.
Three Bean Stew
- 1/2 cup black beans
- 1/2 cup kidney beans
- 1/2 cup white beans
- 1 tablespoon olive oil
- 1 clove garlic, pressed
- 1 onion, diced
- 2 stalks celery, diced
- 3 carrots, diced
- 6 cups chicken stock
- 1 (15 ounce can) diced tomatoes
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Soak beans overnight in water. Rinse well. Place in a large stock pot.
Heat olive oil in a skillet over medium high heat. Add the vegetables and garlic. Saute until tender. Add to the stock pot.
Stir in the chicken stock, diced tomatoes, and spices. Bring to a boil and then reduce heat to medium. Simmer over medium heat, covered, for two hours or until the beans are tender. If the liquid level evaporates below the beans, add water as needed.
Adjust salt and pepper to your preference. Serve alone, over rice, or with cooked pasta.
To reduce cooking time, use canned beans (drained and rinsed.) This recipe can also be prepared in the slow cooker for 8 hours on low.
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