This Snow Cap Bean Stew is hearty and comforting with its silky tomato broth - a hint of spiciness - tender quinoa, fragrant herbs and plenty of chunky veggies in each warm, delicious spoonful. Packed with nutrients and plenty of protein, fiber and antioxidants - this is a one-bowl-wonder meal. Serve with some crusty bread - warm and crispy from the oven - and dinner is done. (And leftover bliss is even better!)
And you don't have to use snow cap heirloom beans like I did - but if you can find them, they are quite a treat!..
snow cap heirloom beans - from W&S.
pretty pink + green chard..
Snow Cap Beans. My recipes are very often inspired by ONE ingredient that catches my interest. Earlier this week, it was a simple block of tofu that inspired my Hasselback Tofu. And those Green Island Fritters were actually coconut-milk inspired. Today's stew was snow cap bean inspired.
..These shiny caramel-colored beans each have a snowy white splash on their skin. Such a beautiful bean - and the texture and flavor does not disappoint. Snow cap beans are super creamy and almost melt i your mouth. Loved them.
Quick version: you can use canned beans - any favorite variety. Just be sure to drain and rinse them well.
Snow Caps in Summer? So what is with my snow-cap-bean-stew-in-late-summer thing? Well I'm hoping you remember this recipe when the first gust of chilly air or cool shower of rain sweeps through the skies. I know i sure will.
Chopped chard to add to the hot soup to wilt..
Snow Cap Bean Stew
vegan, makes a big giant pot-ful. (About 20 cups+/-)
1 cup dry snow cap beans + soaking water (use more beans for an even heartier stew)
Β½ cup dry quinoa
4 cups vegetable broth
1-3 cups water (depending on how thick or brothy you'd like your stew - you could also add more veggie broth)
2 15oz. cans fire-roasted & diced tomatoes
4 cloves garlic, chopped
1 small white onion, diced
1 medium russett potato, peeled/diced
2-3 cups chard, chopped (or add right before serving to wilt)
3 stalks celery, chopped
3 tablespoon apple cider vinegar
1 bay leaf
nutritional yeast to taste (optional - I add in about Β½ cup to simmer, then more sprinkled over top stew when serving)
Β½ cup flat leaf parsley, chopped
1 teaspoon fresh thyme leaves
1 cup mushrooms, sliced (any variety)
4-6+ dashes cayenne
olive oil (add a splash if you'd like)
ΒΌ teaspoon pepper + salt to taste (salt stew after beans are cooked through)
Directions:
1. They day before you want to make your stew, you will need to start soaking those beans. Or use quick version with canned beans. To soak the beans, place them in a large bowl and fill with enough water to cover by a few inches. Soak overnight.
2. Drain and rinse your soaked beans.
3. Add the beans, vegetable broth and about one cup of water to your large soup pot. Bring to a boil and simmer for about 40 minutes. It is very important to cook your beans through so that they are tender and not dry or hard! This will vary in time. Keep tasting the beans until they are ready. Add more liquid if needed.
4. Prep all your veggies while your beans are simmering.
5. Add all the remaining ingredients to your pot: tomatoes, quinoa, garlic, onion, celery, vinegar, bay leaf, parsley, nutritional yeast, mushrooms, thyme, spices and optional olive oil. Bring to a boil. Cover and simmer for about 30-60 minutes.
During the simmer process..
6. Now you can uncover your stew and do a taste test. If you want a more brothy soup - start adding in more water or veggie broth and continue simmering for as long as you'd like. You can adjust the nutritional yeast, salt and pepper too. Add more cayenne for a spicier stew. Note: You can add your chard at any time - but I prefer to add it right before serving so the chard just wilts a bit rather than turning into a super soft wilted green. But either way works..
7. Remove the bay leaf. Serve warm and store in the fridge for up to a week when properly covered. You can also freeze this stew! Freezes best when you add some oil to it.
knitventures says
I know this recipe goes way, way back, but I have a question: I donβt see nutritional yeast in the ingredient list. How much are we supposed to use? Thanks!
Erica says
This is my new favorite winter soup. I've already made it 3 times!! I have tried so many of your recipes and all of them are absolutely perfectly and healthily delicious! Even the pictures just make my mouth water. This is absolutely the best food blog ever. Which is what I tell everyone I know. Mean it. Love it.
lemomarch says
Whole Foods started selling snow cap beans in bulk. I was enticed by their beautiful appearance, and then subsequently thrilled to find this recipe for them. This stew is so hearty and delicious, not to mention nutritious! And the texture I find to be almost silky. I love the addition of vinegar (I used Bragg's raw vinegar) and the nutritional yeast!
Kathy Patalsky says
Thanks April π
April says
Kathy, thank you for such an amazing collection of sumptuous recipes. I look forward to each and every post from your blog. This stew looks heavenly!
Adriane says
I made this and substituted wild rice for quinoa (didn't have quinoa) and threw in some zucchini I had, and it was delicious!
Marleen says
This looks yummy! I don't know if we have those snow cap beans here.
Kathy Patalsky says
ha. yikes. me too π they last a long time though - I still have over half the bag left.
Anna says
Just ordered a bag online, most expensive beans I've ever bought! lol
Lauren Cardarelli says
Looks divine! Cannot wait to make big batches of this when the summer heat cools off...perfect to pair with a football game!
Briana Garrett says
This looks amazing! I think I might make it this week. Do you think if would work if I tossed everything into a crock pot? If so, how long do you think it should cook in the crock pot? Thanks!!
ClΓ©mence Moulaert says
This looks so good! I can't wait to try it. Even my boyfriend, who isn't vegan, said it looks really good.
Kathy Patalsky says
I know, I'm an evil person for posting this. π couldn't help myself!
slywlf says
Oh dear - it's going up to near 90 today yet this soup looks so good my mouth keeps watering π
Heather Poire says
Hahaha well that was dangerous - I just ordered 5 different bags of beans and lentils from W + S - I can't wait to make this soup once my order arrives!
Alexia Kulterer says
I see fall comming π and loooads of bean soup too :)) amazing recipe, i cant wait to dig into bowls full of deliciousness- make homemade soups with beans from grandmas garden! awwww
Kathy Patalsky says
Exactly what I wanted to hear! π
Candy says
Looks delicious. I am bookmarking this so I can try it when the weather cools down!