It seems so many stew recipes and bean recipes contain tomato products. Tomatoes, especially canned ones, are a big no-no on an IC diet. This delicious stew can either be a main or side dish. It may, also, be served as-is or over potatoes.
Red Bean and Veggie Stew -- IC Friendly!
Makes about 8 servings
To quick soak beans: Cover 2 cups small red beans with about 6 cups of cold water. Pick out any beans that float. Cover the pot and bring it to a boil. Boil them for one minute, then turn off the heat. Allow the pot to rest, undisturbed for 1 hour. Drain the beans and proceed as directed.
Overnight method: Cover 2 cups of small red beans with about 6 cups of cold water. Pick out any beans that float. Cover the pot with a lid and let it rest, undisturbed overnight or about 8 hours. Drain the beans and proceed as directed.
In a large pot, place:
The soaked beans, above
2 cloves garlic, chopped
3 carrots, cut up (about 1 cup)
4 stalks celery, diced
1 1/2 cups cauliflower, diced
2 cups cabbage, chopped
1 teaspoon thyme leaves
5- 1" mushrooms, finely chopped
1 tablespoon parsley flakes
2 teaspoons sea salt
1 1/2 teaspoons Adobo seasoning
1/4 teaspoon turmeric
Cover the beans and veggies with cold water and bring them to a boil. Reduce the heat and continue to simmer them over medium heat for about 45 minutes to 1 hour. When the stew is done, the beans will be tender -- scoop some of them up into a spoon and blow onto the skins. If they burst, the beans are done. If not, they aren't.
If desired, thicken the stew. Mix 2 tablespoons potato starch with 1/3 cup cold water in a cup until the mixture is smooth. Add this to the bubbling stew and stir well until it is combined.
Enjoy!
