Wednesday, April 14, 2010

Cargamanto Bean Stew

I've been working on updating my master list of recipes, which I use for menu planning, and decided to type up my very own original recipe for Cargamanto Bean Stew while I was at it. I found a package of cargamanto beans, also known as cranberry beans, in the grocery and thought they looked interesting so I bought them. I decided to make them the same way I've made kidney beans in the past based on a recipe from my aunt, but then I got a little creative and added a few things. It's still a fairly simple recipe but it's very tasty. The cargamanto bean is now my favorite bean.

Here's the recipe:

Cargamanto Bean Stew

1 package dry cargamanto (cranberry) beans (kidney beans work too but aren’t as good)
1 sweet onion, diced into “rustic chunks”
Several carrots, cut into circles (at least 5 or 6)
2 large or 3 medium potatoes peeled and cut into chunks
½ a tablespoon, more or less, minced garlic from a jar
Olive oil to taste
Veggie broth, 1 large container
Veggie bouillon cube, 1 large if needed

Seasonings, add to taste:
Old Bay (at least a tablespoon)
Bay leaf, at least one

1. Soak the Beans: Dump the beans into a colander and pick through them for any bad beans, small stones, or other non-bean debris; rinse well. Place the beans in a container with a lid and cover with water. (Water should come up at least a few inches over the beans; they will swell in size. Add more water if needed.) Cover and soak over night. Drain before cooking.

2. Put the beans in fresh plain water in a large dutch oven with no seasoning and bring to a boil. Cover and simmer until they are tender, about 2 hours. (DO NOT SALT them at this point; it will prevent them from getting tender.) Test for doneness. Near the end of cooking time remove the lid and let the water cook down until the beans are not quite covered; watch carefully and stir frequently to avoid burning.

3. When the beans are almost done, in a large sauté pan sauté the onions in olive oil until translucent. Add the garlic and let cook for one minute longer. Add the carrots and potatoes and sauté a few more minutes until the potatoes start browning a little around the edges.

4. Add the veggie broth and seasonings to the beans, reserving a few tablespoons of the broth. Add olive oil to the beans for flavor, a couple of teaspoons or so.

5. Add vegetables to the beans in the dutch oven. Swirl the reserved veggie broth in the sauté pan to deglaze the pan and add that to the beans. If more liquid is needed add water along with the veggie bouillon cube.

6. Simmer with the lid on until the vegetables are tender. Stir occasionally; add more water if needed.

7. It can be eaten as is or over rice. Serve with whole wheat bread for soaking up all of the yummy liquid.

This recipe makes a lot of stew; it’s great for leftovers!

1 comment:

Silvergal said...

Thanks for sharing Kim, looking forward to trying it...