Savory Kidney Bean and Vegetable Stew
and mashed potatoes

Name: Savory Kidney Bean and Vegetable Stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Turnips, peeled and cubed (sub rutabaga or parsnips); 5 cloves Garlic, chopped; 1 Onions, medium, thinly sliced; 8 oz Carrots, thick slices; 2 stalks Celery, sliced; 2 Tbsp Vinegar, balsamic; 2 Tbsp Mustard, Dijon; 2 tsp Thyme, dried; 1 can Beans, kidney (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, olive; 1 Tbsp Miso paste, any type; 2 1/2 cups Stock, any type; 1 1/2 lbs Potatoes, russet, peeled and cubed; 3 Tbsp Sour cream (sub plain or Greek yogurt); 3 Tbsp Butter

Active: 40 Total: 40

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)
Prepare soup base - Whisk together vinegar, mustard, and dried thyme. (Can be done up to 5 days ahead)
Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.
Beans - Drain and rinse.

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Make

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.
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.
Meanwhile, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil.
Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
Drain potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
Use a masher to mash potatoes with sour cream, butter, and some salt.
Serve stew over mashed potatoes. Enjoy!

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