A character-building stew of vegetables and beans, highlighted by tarragon and mustard. The vegetables are cooked covered, in very little liquid, so that they are partly simmered and partly steamed…they absorb the flavour of the seasonings very well this way. Quick to make if you use canned beans, and a good autumn supper served with cornbread.
SERVES 4
4 T. olive oil
2 cups chopped carrots
2 cups chopped onions
6 cloves garlic, minced
2 T. dried tarragon
1 t. dried mustard
salt, pepper to taste
Heat oil in a heavy pot with a lid. Sauté the carrots, covered, for 5 minutes over medium high heat, stirring occasionally. Add onion, garlic, and seasonings. Sauté for another 5 minutes.
1 cup chopped red pepper
3 green onions, diced
3 tomatoes, chopped
4 cup corn kernels
2 packed cups chopped greens (spinach or kale or collard), well-rinsed
½ cup vegetable stock or liquid from beans
Reduce heat to medium. Add peppers and green onions, cover; sauté 5 more minutes. Add tomatoes, greens, corn, and liquid. Stir to combine and cover; simmer until all vegetables are tender.
3 cups cooked kidney beans with some liquid
Add the beans to the cooked vegetables. Stir, cover; simmer until just heated throughout. Taste; adjust seasoning. Serve hot, over cornbread, rice, or bulghar.
Substitute any other kind of cooked bean. Try celery or turnip or potato instead of the vegetables listed. If desired, sprinkle grated cheese over each serving. This recipe also works well as a vegetable side dish; omit the beans to serve with quiche or Pasta Carbonara.