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Savory Kidney Bean and Vegetable Stew
and mashed potatoes

Active: 40 Total: 40
This cozy and comforting stew is full of hearty flavors and served over creamy mashed potatoes.
Smarts: The stew should be fairly thick with just enough liquid to form a flavorful 'gravy' over the mashed potatoes. However, if you find that a lot of liquid cooks off while it simmers, you can always add more stock (or water) as needed.


Savory Kidney Bean and Vegetable Stew:
  • Turnips - 1 lb , peeled and cubed (sub rutabaga or parsnips)
  • Garlic - 5 cloves , chopped
  • Onions, medium - 1 , thinly sliced
  • Carrots - 8 oz , thick slices
  • Celery - 2 stalks , sliced
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 2 Tbsp
  • Thyme, dried - 2 tsp
  • Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Miso paste, any type - 1 Tbsp
  • Stock, any type - 2 1/2 cups
Mashed Potatoes:
  • Potatoes, russet - 1 1/2 lbs , peeled and cubed
  • Sour cream - 3 Tbsp (sub plain or Greek yogurt)
  • Butter - 3 Tbsp


  1. Turnips / Garlic / Onions / Carrots / Celery - Prep as directed. Store turnips and garlic in their own separate containers. Combine onions, carrots, and celery in another container. (Can be done up to 5 days ahead)
  2. Prepare soup base - Whisk together vinegar, mustard, and dried thyme. (Can be done up to 5 days ahead)
  3. Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.
  4. Beans - Drain and rinse.

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  1. Heat oil in a Dutch oven over medium heat. Add onions, carrots, and celery with some salt and saute until light golden brown, 5 to 6 minutes. Add garlic and miso. Saute until miso is heated through and garlic is fragrant, ~2 minutes.
  2. Add turnips, soup base, stock, and beans. Cover with a lid. Bring to a boil and then reduce heat to maintain a low simmer. Simmer, covered, until turnips are tender, 15 to 20 minutes.
  3. Meanwhile, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil.
  4. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
  5. Drain potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
  6. Use a masher to mash potatoes with sour cream, butter, and some salt.
  7. Serve stew over mashed potatoes. Enjoy!



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