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January 1999 Issue
Vegetarian Comfort Food
by Victoria Smith
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Spicy White Bean Stew with Potatoes

  • 3 1/2 lbs canned white beans
  • 1 tablespoon olive oil
  • 2 large yellow onions, cut in half lengthwise and thinly sliced
  • 3 garlic cloves, coarsely chopped
  • 1 jalapeno, seeded and chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 3/4 tsp. freshly ground black pepper
  • 1/2 tsp. ground coriander
  • 1 can (14 1/2 oz) diced tomatoes
  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons light brown sugar
  • pinch of saffron threads
  • 1 lb red potatoes, cut into 1 1/2 " chunks
  • 1 1/2 cups frozen peas
  • 1/2 cup cilantro leaves
Heat beans in olive oil in a large, deep skillet over medium heat. Remove from heat.  Drain most of liquid.  Leave about 1 tablespoon of liquid. 

Add onion, garlic, and jalapeno, and cook 8 minutes.  Add salt, cumin, pepper and coriander. Cook 1 minute.

Add tomatoes, broth, brown sugar and saffron.  Bring to a boil.

Add beans and potatoes.  Bring to a boil. Reduce heat, cover, and simmer for about 30 minutes or until potatoes are tender.

Stir in the peas.  Cover and simmer 5 minutes more.  Stir in the cilantro and serve.

  • Yields: 4 servings
  • Preparation Time: 65 minutes
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