Tuesday, October 11, 2016

Day 274 Black Bean Stew with Wild Rice

Black Bean Stew with Wild Rice

2 Cups Wild Rice
3 Cups Dry Black Beans
2 Sweet Potatoes, peeled and diced
2 Turnips, peeled and diced
1 Onion, diced
3 Carrots, peeled and diced
4 Celery Stalks, diced
3 Tomatoes, diced
4 Cloves Garlic, minced
4 Cups Veggie Stock
1/4 Cup Parsley, chopped
1 Teaspoon Thyme Leaves
Salt and Pepper to taste

1.  Place the beans in a large pot and cover with water.  Bring to a boil, then reduce heat to simmering.  Cook for 1 - 2 hours, until the beans are tender.  Drain, reserving the bean water, and set the beans aside.
Cooked beans
2.  Return the bean water to the pot with 2 cups of water.  Add wild rice and cook for 20 minutes.
Chopped veggies
3.  Add the stock, sweet potatoes, turnips, carrots, onion, and celery.  Cook for 20 minutes.

4.  Add the tomatoes and garlic.  Cook for 10 minutes.  Add the beans, parsley, thyme, salt and pepper.  Simmer for an additional 10 minutes.

Goes well with 2009 Hiddencroft Vineyards Merlot Reserve

Soundtrack - Airbourne - Black Dog Barking

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