Savory Kidney Bean and Vegetable Stew
and mashed potatoes
This cozy and comforting stew, which we last featured in 2021, 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
- 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
- Potatoes, russet - 1 1/2 lbs , peeled and cubed
- Sour cream - 3 Tbsp (sub plain or Greek yogurt)
- Butter - 3 Tbsp
Prep
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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)
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Prepare soup base - Whisk together vinegar, mustard, and dried thyme. (Can be done up to 5 days ahead)
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Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.
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Beans - Drain and rinse.
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Make
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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.
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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.
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Meanwhile, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover with a lid and bring to a boil.
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Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
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Drain potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
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Use a masher to mash potatoes with sour cream, butter, and some salt.
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Serve stew over mashed potatoes. Enjoy!
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