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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 72.7 mg
  • Total Carbs: 61.5 g
  • Dietary Fiber: 13.0 g
  • Protein: 15.6 g

View full nutritional breakdown of Vegetarian Bean Stew calories by ingredient
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Vegetarian Bean Stew

Submitted by: KINGTERMITE

Introduction

This is a vegetarian skew of Iranian lamb stew. It's a bean stew with Iranian lamb stew spices.

I could not find nutrition information for the Iranian lamb stew spice mix (Ghormeh Sabzi), but its mostly herbs so should be fairly minimal.
This is a vegetarian skew of Iranian lamb stew. It's a bean stew with Iranian lamb stew spices.

I could not find nutrition information for the Iranian lamb stew spice mix (Ghormeh Sabzi), but its mostly herbs so should be fairly minimal.

Number of Servings: 4

Ingredients

    - 2 cans of white beans (could use kidney beans too) with most of liquid drained.
    - 2 cans of tomato sauce
    - 1 medium potato cooked/shredded
    - 1/2 red onion chopped
    - 1/4 cup Ghormeh Sabzi

Directions

*Ghormeh Sabzi is a spice mix used for Iranian lamb stew. It can easily be found in any middle-eastern food store. Internet search it and you will see what it looks like.

Empty tomato sauce into a pot on stove on med-low setting.

Drain liquid from beans and add them to the pot.

Chop red onion and add to pot

Potato should already be soft/cooked. Shred and add to pot (I used shredded hash brown potato from Costco).

Add about 1/4 cup of Ghormeh Sabzi to pot.

Cook on med-low for about 20-30 minutes to let all flavors mix well together and cook in to the sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user KINGTERMITE.






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