Vegan Smoky White Bean Potato Stew and Poblano
Try this Vegan Smoky White Bean Potato Stew and Poblano recipe, or contribute your own.
Try this Vegan Smoky White Bean Potato Stew and Poblano recipe, or contribute your own.
- 2 1/2 teaspoons fine sea salt
- 2 cups dry white beans soaked overnight (388 g)
- 6 cups low sodium vegetable broth
- 1 heaping cup chopped onion (160 g about half of a large onion)
- 4 large cloves of garlic minced (you will need a heaping tablespoon)
- 1/4 teaspoon chipotle chile pepper (optional but gives a nice smoky heat element, or you could sub with 1/4 teaspoon black pepper)
- 9 yukon gold potatoes peeled and chopped into 1/2 inch pieces (1330 g), separated
- 2 tablespoons vegan worcestershire sauce (whole foods sells one)
- 1 1/2 teaspoon smoked paprika (add more if you like)
- 2 poblano peppers sliced into 1/4 inch strips
- garnish: red pepper flakes if desired
- this recipe uses dry white beans not canned, which is how the thick stew and flavors are reached by slow cooking, so don't use canned beans! you will not end up with the same result. i promise the slower way is worth it! please note that the ingredients are added at different times.
- Carbohydrate 429.8759 g
- Cholesterol 0 mg
- Fat 3.0245 g
- Fiber 63.678001768589 g
- Protein 71.2482 g
- Saturated Fat 0.8389 g
- Serving Size 1 1 recipe (2380g)
- Sodium 5951.12 mg
- Sugar 366.197898231411 g
- Trans Fat 0.64199 g
- Calories 1987 calories
Step-by-step
- Soak 2 cups of dry white beans overnight.
- Chop 1 heaping cup of onion and mince 4 large cloves of garlic.
- Peel and chop 9 Yukon gold potatoes into 1/2 inch pieces.
- Slice 2 poblano peppers into 1/4 inch strips.
- In a large pot, combine soaked white beans, 6 cups of low sodium vegetable broth, chopped onion, minced garlic, 1/4 teaspoon chipotle chile pepper (optional), 2 1/2 teaspoons fine sea salt, and 1 1/2 teaspoon smoked paprika.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the chopped potatoes and simmer for another 30 minutes, or until potatoes are tender.
- Stir in 2 tablespoons of vegan Worcestershire sauce.
- Add the sliced poblano peppers and simmer for 10 more minutes.
- Garnish with red pepper flakes (optional) and serve.
My Cozy Kitchen Adventures: A Vegan Smoky White Bean Potato Stew
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and managing a household, the last thing I want is to spend hours in the kitchen. That's why I'm always on the lookout for recipes that are both satisfying and simple to prepare. This Vegan Smoky White Bean Potato Stew fits the bill perfectly.
This stew isn't just quick; it's incredibly flavorful. The smoky paprika and chipotle pepper (optional, but highly recommended!) add a depth of flavor that elevates this humble dish to something truly special. The creamy texture of the white beans, combined with the tender potatoes and slightly spicy poblanos, creates a symphony of textures and tastes. It's hearty enough to be a complete meal, yet light enough to not weigh you down. Perfect for a chilly evening, or even as a satisfying lunch.
One of the things I appreciate most about this recipe is the use of dried beans. While canned beans offer convenience, the flavor and texture of dried beans, especially after a long soak, are unparalleled. The slow cooking process allows the beans to fully absorb the flavors of the broth and spices, resulting in a richer, more intense taste. Trust me, the extra time spent soaking the beans is well worth it. The result is a stew that's far superior to anything you could achieve with canned beans.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different spices to customize it to your liking. A dash of cumin or coriander would add another layer of complexity, while a squeeze of lime juice at the end brightens the flavors beautifully. You can also add other vegetables, such as carrots, celery, or zucchini, to boost the nutritional value and add more texture. The possibilities are endless!
Beyond its deliciousness and ease of preparation, this stew is also incredibly versatile. It's perfect for meal prepping – simply make a large batch on the weekend and enjoy it throughout the week. The flavors actually improve over time, so it's even better the next day! It also makes a great addition to a potluck or gathering, guaranteed to impress your friends and family. Serve it with crusty bread for dipping, and you have a truly complete and satisfying meal.
This Vegan Smoky White Bean Potato Stew has quickly become a staple in my kitchen. It's a testament to the fact that healthy and delicious food doesn't have to be complicated or time-consuming. It's a recipe I'm proud to share, and I encourage you to try it. Let me know what you think in the comments below – I’d love to hear your feedback!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Add some greens: Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrients.
- Make it creamy: Blend a portion of the stew with an immersion blender for a creamier consistency.
- Garnish generously: Fresh herbs, such as parsley or cilantro, make a beautiful and flavorful garnish.
- Serve with: Crusty bread, cornbread, or rice are all excellent accompaniments to this stew.
Enjoy this heartwarming and flavorful Vegan Smoky White Bean Potato Stew!
