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!
Vegetarian Two-Bean Stew
- 3 small carrots diced
- 3 small potatoes diced
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1, 15 ounce can red beans
- 2 cups trout beans or any other favorite bean, par-cooked
- 1, 15 ounce can sweet corn kernels
- 1, 28 ounce can diced tomatoes
- 2 tablespoons kosher salt
- ½ teaspoon ground cumin
- 1 teaspoon aleppo pepper
- 2 tablespoons red bell pepper flakes
- ¼ teaspoon ground black pepper
- 1 teaspoon ground chili powder
- 2 cups water
- In a slow cooker, combine carrots, potatoes, onion, and garlic.
- Add beans, corn, and diced tomatoes. Add all the spices and water.
- Cover and cook until potatoes and carrots are tender, and the soup has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
- Serve with cheese, or plantain chips like in the photo.