Bean and Pepper Stew

July 17, 2012

  We had this for dinner just last night and it was great.  It only took about a half hour to make.  I served it over leftover corn bread, with Gouda cheese and sour cream (leftover as well) on top.  Also, I added some chicken to it but this would make a tasty vegetarian meal without it. 

1/4 cup olive oil
1 each red, green, and yellow pepper, chopped
1 onion, chopped
4 tsp chili powder (I used 2 tsp and added a chopped morita pepper)
2 cans diced tomatoes
3 cans of white beans (we used great northern beans and black-eyed peas)
2 1/2 cups vegetable broth
1 Tbsp Worcestershire sauce
1 tsp liquid smoke
salt and pepper to taste

  Heat oil in a dutch oven on medium heat.  Add peppers and onions and saute for about 5 minutes until soft.  Add chili powder and saute for another minute.  Stir in remaining ingredients (and any meat), bring to a boil, then reduce to a simmer.  Cook for  15-20 minutes.  Salt and pepper to taste.


(I tried creating a new page for my recipes but between the military filters and my own blog-inept-ness, it didn't work out.  I'll label all my recipes as "Recipes" so just click on that on the side bar to see just the food part of the blog)

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