Hearty Bean & Potato Stew

Hearty Bean & Potato Stew



Prep Time: 20 Min

​Cook Time: 55 - 60 Min

 

1. Begin melting the butter on medium heat. Add the onions and celery, a ½ tsp. of sea salt, and pinch of pepper. Cook the veggies for 4 – 5 minutes stirring occasionally.

 

1. Add the potatoes, bay leaves, rosemary and fresh thyme. Season with ¼ tsp. sea salt. Stir, cover, and cook 5 minutes stirring occasionally.

 

1. Add the vegetable stock and bring to a boil. Once boiled, add the canned beans along with the white pepper, sage, dehydrated onions, marjoram, and vegeta. Cover, reduce heat to just above medium low, and simmer 20 minutes.

 

1. During this time, prepare the roux. Melt the butter in a small frying pan over medium low heat. Whisk in the flour and continuously stir as the roux bubbles for a minute or so. Reduce the heat a little and let the mixture bubble away for 3 to 4 minutes. Stir often and avoid browning. Remove from heat until needed.

 

1. Add the frozen peas and corn as well as the roux and fresh parsley, return the lid, and simmer another 15 – 20 minutes until potatoes are fully cooked.

 

1. Remove the lid and simmer 5 minutes.

 

1. Serve and enjoy!

                   Grocery List

• ¼ C Unsalted Butter
• 2 Yellow Onions, diced
• 3 stalks Celery, sliced
• 5 Russet Potatoes, diced
• 2 Sprigs Fresh Rosemary
• 5 Sprigs Fresh Thyme
• 2 Bay Leaves
• 4 C Low Sodium Vegetable Stock
• 540ml can Mixed Beans without salt
• 1 C Frozen Peaches & Cream Corn
• 1 C Frozen Peas
• ½ Tsp. Ground Sage
• ½ Tsp. Ground White Pepper
• ½ Tsp. Dehydrated Onion
• ½ Tsp. Dried Marjoram
• ¾ Tsp. Vegeta Seasoning
• ¼ C Fresh Parsley, chopped
• Sea Salt / Pepper

• 1 Tbsp. Unsalted Butter
• 1 Tbsp. White Flour