Red Bean Stew and Sweet Cornbread

Last Tuesday I was planning what I would make for Sukkot. I knew I needed something that would last for 2 days for Paul and I and anyone else that wanted to stop by. I knew I wanted a stew or soup and Paul had been asking for rice and beans for a week! So I thought, why not just combine the two? I didn’t have black beans on had to make my Black Bean Soup, so instead I used kidney beans, and so I call this the Red Bean Stew. Serve with delicious vegan sweet cornbread.

Red Bean Stew
serves 5-6

Ingredients for soaking the beans
2 cups dried kidney beans (wash well)
4 cups water for soaking

Ingredients for cooking the beans
1/2 onion
2 bay leaf
2 cloves garlic
1 Tbsp olive oil
4 cups water
2 cups vegetable broth

Ingredients for the stew
2 tablespoons olive oil
1 1/2 large onions, chopped
4-6 cloves garlic, chopped
2 Tbsp tomato paste
5 large Manzanilla Olives, whole or chopped
1 cup chopped tomatoes
1 large potato, cubed
1/2 cup pumpkin, cubed
1 tsp dried thyme
1 tsp ground turmeric
1-2 teaspoon ground cumin
1 tsp garlic powder
1 tsp onion powder
1-2 tsp chili powder
salt and pepper to taste

Check and sort the dried beans. Rinse the beans well until they are clean. Soak the beans in 4 cups water overnight.

Rinse the beans and place back in the pot with 4 cups of water, 1 cup of vegetable broth, 1/2 onion, bay leaves, garlic, and olive oil. Bring to a boil and then reduce heat to a simmer. Let the beans simmer for at least 2 hours.

In a separate pan, heat the olive oil. Add onions and cook until translucent. Add garlic, tomato paste, olives, chopped tomatoes, potatoes, and pumpkin. Cook over medium heat for about 5 minutes. Add all the spices and let simmer for another 5 minutes.

Add the last cup of vegetable broth, stir and add to the pot. Simmer for 1-2 hours.

The longer you cook, the better the tastes!

Vegan Sweet Cornbread
1 c. cornmeal
1 c. whole wheat flour
2 Tbsp organic brown sugar
1 Tbsp baking powder
1 Tbsp baking soda
1 cup plain almond milk
1/4 cup unsweetened applesauce
1/4 cup agave
2/3 cup of sweet corn (frozen will work just fine)
Earth Balance Buttery Spread

Preheat oven to 400 degrees.
Combine all of your dry ingredients in a medium sized bowl.
In a small bowl combine all of your wet ingredients.
Stir in the wet ingredients in with the dry ingredients. Constantly stirring with a fork so that there aren’t any lumps.
Grease your baking pan well with Earth Balance Buttery Spread.
Pour the batter into your pan and bake for 20 minutes. Cool before serving.


2 thoughts on “Red Bean Stew and Sweet Cornbread

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