Roasted Tomato Bean Stew

From Dreena’s Vegan Recipes, http://viveleveganrecipes.blogspot.com/2007_02_01_archive.html

This simple stew boasts great flavor from the smoky tomatoes and seasonings, and is thick and hearty from the rice and beans. My daughter’s “soup of choice”!

1 – 1 1⁄2 tbsp olive oil
1 cup celery, diced
1 cup red onion, diced
4 – 5 large cloves garlic,minced
1 tsp sea salt
freshly ground black pepper to taste
2 tsp dried oregano
1 tsp dried rosemary
1⁄8 tsp dried ground sage
2 1⁄2 – 3 tsp vegetarian Worcestershire sauce
1 tbsp hoisin sauce
2 28-oz cans (796-ml) Muir Glen Fire Roasted Diced Tomatoes (see note)
1⁄3 cup wild rice (uncooked), rinsed
1⁄3 cup brown rice, rinsed (short grain is good)
2 – 2 1⁄2 cups water
2 – 3 bay leaves
1⁄2 – 3⁄4 tsp honey alternative
2 1⁄2 – 3 cups cooked adzuki beans (or other small bean)
chipotle hot sauce to taste (optional)

In a large pot over medium heat, heat the oil. Add the celery, onion, garlic, salt, pepper (fairly generous is good), and dried herbs. Stir through, cover, and let cook for a few minutes. Add the Worcestershire and hoisin sauces, tomatoes, wild and brown rice, 2 cups of the water, bay leaves, and honey alternative. Stir through, and increase heat to high to bring to a boil. Reduce heat to low, cover, and let simmer for about 45 minutes. Add the beans, stir through, cover, and let simmer for another 10-15 minutes, until both the brown and wild rice are cooked through and the wild rice has opened up some. The stew will be quite thick, so if desired, add the remaining 1⁄2 cup of water, or more. Remove bay leaves, and season to taste with additional sea salt and pepper.

Makes 6-8 servings.

Note: If you can’t find Muir Glen Fire Roasted Tomatoes, use regular diced tomatoes and simply season more with a little extra vegan Worcestershire sauce, a few dashes of chipotle hot sauce (for that roasted smoky flavor), and a dash of liquid smoke if you like.

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