Zucchini yellow bean stew (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Beans, yellow, 12 cup (remove)Squash - Yellow and Zucchini, 8 cup (remove)Onions, raw, 2 cup, chopped (remove)*Canola Oil, .125 cup (remove)*Clove of Garlic, 10 serving (remove)Chili powder, 3 tbsp (remove)**McCormick ground cumin, 3 tbsp (remove)Tomato Paste, 1 can (6 oz) (remove)Stewed Tomatoes, Canned, No salt, 1.75 Cup (remove)*28 oz Canned Diced Tomatoes (1/2 cup = 1 serving), 1.8 serving (remove)*Diamond Crystal - Kosher Salt, 1.25 tsp (remove)
1. Soak or pressure cook 2lb. mayacoba (yellow) beans, then drain
2. Sautee the onions and garlic in the canola oil
3. Thinly slice (food processor!) the zuchs
4. Mix tomato products and all spices
5. Add 2L water to a large (7+ qt) pot and bring to a boil
6. Add tomato mix.
7. When it starts to simmer, add the sliced zucchini.
8. When _that_ starts, add the beans and sauteed onion/garlic mix
9. Bring to a low boil for 30 minutes
10. Reduce to simmer for 90 minutes.
Serving Size: 16-1C servings
2. Sautee the onions and garlic in the canola oil
3. Thinly slice (food processor!) the zuchs
4. Mix tomato products and all spices
5. Add 2L water to a large (7+ qt) pot and bring to a boil
6. Add tomato mix.
7. When it starts to simmer, add the sliced zucchini.
8. When _that_ starts, add the beans and sauteed onion/garlic mix
9. Bring to a low boil for 30 minutes
10. Reduce to simmer for 90 minutes.
Serving Size: 16-1C servings
Nutritional Info Amount Per Serving
- Calories: 221.9
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 487.2 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 14.6 g
- Protein: 12.6 g
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