Chunky Bean And Greens Stew
This chunky, satisfying stew is full of beans, greens, corn, mushrooms, bell pepper, and plenty of herbs and spices to please your taste buds and fill your belly. This recipe makes 12 cups of stew, perfect for leftovers throughout the week!
Serves: 8
Prep Time: 20 min
Cook Time: 25 min
Ingredients
1 Medium
Yellow onion
1 Medium
Red bell pepper
6 Medium
White or cremini mushrooms
1 Tablespoon
Chili powder
1 Tablespoon
Dried oregano
2 Teaspoons
Ground cumin
2 Teaspoons
Granulated garlic
4¬Ω Cups
Water
¬Ω To 1 Can (6 Ounces)
Tomato paste
1 Can (15 Ounces)
Black beans
1 Can (15 Ounces)
Pinto beans
1 Can (15 Ounces)
Diced tomatoes
1 Can (15 Ounces)
Corn
5 Cups
Collard greens
2 Cups Loosely Packed
Cilantro leaves
Directions
1
Sauté chopped onion, red bell pepper, and sliced mushrooms in a large pot until softened.
2
Add chili powder, dried oregano, ground cumin, and granulated garlic; cook 1 minute to toast the spices.
3
Stir in water and tomato paste, mixing until tomato paste is dissolved.
4
Add black beans, pinto beans, diced tomatoes (including juice), and corn; bring to a boil, then reduce heat and simmer 20 minutes.
5
Stir in chopped collard greens and cook until tender, about 5 minutes.
6
Stir in cilantro (or parsley) just before serving.
Fresh garlic may also be used; substitute with 1¬Ω tablespoons freshly minced (about 6 medium cloves).
If you can’t find collard greens, you may also use kale. If you use chard, add it in closer to the end of cooking since it cooks quickly.
I try to avoid using partial cans of ingredients, but for this recipe I like to use a half a can of tomato paste since it delivers a milder tomato flavor. But feel free to use the whole can if you like a richer, zingier tomato base.
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