Serve up this Slow Cooker Vegetarian Two-Bean Stew for lunch or dinner and your family will ask for seconds! Filling and hearty, this stew is packed with protein and flavor!
Sometimes you just don’t feel like cooking, am I write? As a professional chef that spends half her year working 16 hour days, come fall and winter, I just don’t want to cook as much. Or maybe you just don’t have the time to cook as much, so this recipe is perfect for those kind of days. Whether you make this in the slow cooker or on the stove-top, it’s a dish you just have to simmer for a few hours while the flavors develop.
The two beans in this Vegetarian Stew are Bush’s Kidney Beans and dried Jacob’s Cattle Beans (Trout Beans). Why use two types of beans? While the kidney beans add rich body and a smooth texture, the trout beans add that bite you need for texture. Throw in some corn, carrots, and aromatics, plus a variety of spices and you’ve got a simple yet delicious meal!