Baby, it’s cold outside and we are officially in slow-cooker season! Nothing is more nostalgic to me than a bowl of bean stew on a brisk winter day. I remember coming in from playing on snow days, every extremity frozen, nose red, clothes soaked and my mother giving me a bowl of bean soup to warm me up from the inside out. This recipe is inspired by my mother’s rendition of this cold weather comfort dish. There are only a few ingredients but the flavor is huge. Add in the fact that this dish freezes well and it is a win all the way around. Equally savory, simple and satisfying, this stew never disappoints.
What You’ll Need
1lb 14 bean blend, soaked overnight and rinsed
1 medium white onion, chopped
1-2 cups chopped carrots
2 garlic cloves, chopped
4 cups vegetable broth
Harissa seasoning or the individual spices used to make harissa (Chili Pepper, Paprika, Coriander, Cumin, Salt, Garlic, Onion, Spearmint)
What You’ll Do
- Sautee chopped onion and carrots until onions are translucent.
- Add the chopped garlic and cook until fragrant, about one minute.
- Put the onions, carrots, garlic, beans and vegetable broth into the slow cooker.
- Season generously with harissa or homemade blend – about 3 tablespoons – and stir.
- Cook on high for six hours.
- Taste the soup and check the tenderness of the beans. Add more seasoning and cooking time as needed.
- Serve as is or top with nutritional yeast and kale chips.
- Spoon completely cooled stew into quart-sized freezer bags.
- Lay bags flat in the freezer to maximize space.
- When ready to eat, thaw overnight in fridge or remove frozen stew from bag and warm in a sauce pan over low-medium heat.
Did you make this recipe? Tag @maternallyspeaking on Instagram!