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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 198.0
  • Total Fat: 5.5 g
  • Cholesterol: 5.2 mg
  • Sodium: 969.1 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 11.8 g
  • Protein: 10.0 g

View full nutritional breakdown of Tomato and Two Bean Stew calories by ingredient
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Tomato and Two Bean Stew

Submitted by: FISHPORT

Introduction

This dinner was created from the desire to use up some pantry and freezer staples. You can add more chipotle peppers if you want it hotter, since this makes so much stew the chipotle is on the tamer side. This dinner was created from the desire to use up some pantry and freezer staples. You can add more chipotle peppers if you want it hotter, since this makes so much stew the chipotle is on the tamer side.
Number of Servings: 6

Ingredients

    1 medium onion, diced
    3 garlic cloves, minced
    1 tbsp olive oil
    1 tbsp tomato paste
    1 tbsp chili powder
    1/2 tbsp cumin
    2 chipotle peppers in adobo sauce, minced
    2 tsp kosher salt
    1/2 tbsp dried thyme
    2 - 28 oz. cans diced tomatoes, no salt added (I don't use all of the second can, but you need some of it)
    1 - 15 oz. can low sodium pinto beans
    1 - 15 oz. can low sodium black beans
    2 cups frozen chopped spinach, thawed
    1/5 cup frozen corn kernels, thawed
    3 cup chopped cremini mushrooms
    1 tbsp butter
    Freshly ground black pepper to taste

Directions

Heat the olive oil in a large stock pot or dutch oven over medium heat. Saute the onion until softened but not too browned. Add the garlic and saute 1 minute more. Add the tomato paste, spices (including thyme), 1 tsp salt, and chipotle peppers. Turn heat down a bit and saute 3-5 minutes. Add 1 can of tomatoes and half a can of water. Stir well, making sure to scrape up any fond from the bottom of the pot. Heat stew to boiling, and add the spinach. Reduce to a simmer and let simmer for at least 5 minutes. Add both cans of beans and add more diced tomato if needed to balance the stew.
Meanwhile, melt the butter in a small skillet and saute the mushrooms. Season with salt and pepper to taste. Set aside.
Add the corn to the stew, check for seasoning, and simmer another 3-5 minutes. Serve over your favorite whole grain, top with the mushrooms, and a dollop of sour cream. (Nutritional info not included for grains or sour cream)








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