Using canned beans is what makes this recipe easy. Savor this stew on a cold winter night!
Makes 6-8 large servings.
Recipe adapted from How it all Vegan!, page 101,
By Tanya Barnard and Sarah Kramer, 1999.
1 medium onion, chopped
2 medium carrots, chopped
6 cups of pinto beans (or whatever types of beans you may have available)
1 28oz. can of diced tomatoes (3 1/2 cups)
1 6oz. can of tomato paste
1 12oz. can of corn (1 1/2 cups)
3/4 cup of cooked brown rice
1 tbsp chili powder
1/4 tsp of black pepper
1 tsp of curry paste (curry powder can be substituted)
2 tsp of sea salt
2 cups of vegetable stock (from bouillon or homemade)
In a large pot, sauté the onions and carrots in stock on medium-high heat until the onions become translucent. Add the remaining ingredients and stir together. Simmer on medium-low heat for 40-60 minutes, stirring occasionally.