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Bean: Smoky Stew

Source of Recipe

Dr. Gabe Mirkin's Good Food Book


List of Ingredients

2 onions, chopped
2 cloves garlic, minced
3 mild fresh chiles, seeded and chopped
2 cups prepared low sodium bouillon
2 teaspoons ground cumin
2 tablespoons mild paprika
1/4 teaspoon liquid smoke flavoring
2 tablespoons no salt tomato paste
4 medium potatoes, cut in chunks
2 carrots, sliced
1/2 pound portobello mushrooms, cut in chunks
16 ounces can pinto beans, drained
cooked barley or other whole grains

note: original recipe also called for 1 bag frozen corn-black bean mixture or 2 cups of frozen corn, which are off plan, so don't include if you want to be 100% on plan.


Recipe

Combine the onions, garlic, chiles, bouillon and spices in a large pot. Bring to a boil, reduce the heat and simmer 10-15 minutes. Add the liquid smoke, tomato sauce, potatoes, carrots and mushrooms and simmer, covered, 20 minutes or more, until the vegetables are tender. Stir in the canned beans. Heat through and serve over cooked whole grains.