Bean stew macintosh is a great vegan comfort nourishment formula that is made in one pot in only 30 minutes. This formula is incredible for a minute ago suppers or to share on game day!
Stew macintosh draws from my Midwestern solace nourishment roots. We spent numerous a supper at Steak 'n Shake, where my mother constantly requested the stew macintosh.
That spaghetti and bean stew combo enlivened me to make a veggie lover form that is similarly comfortable. However, perhaps somewhat more solid and somewhat less meat-y.
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INGREDIENTS
- 1 tablespoon olive oil
- 8 ounces white mushrooms, chopped
- 1 medium white onion, diced
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon dry oregano
- 10 ounces dry elbow pasta
- 2 cans (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) crushed tomatoes
- 1 can (4 ounces) tomato sauce
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- chopped green onions, for topping
INSTRUCTIONS
- Heat olive oil in a dutch oven or large pot. Add the chopped mushrooms and diced onions, sprinkle with salt. Saute for 5 minutes, or until the onions and mushrooms have softened.
- Add the garlic, chili powder, cumin, and oregano. Cook for 30 seconds, stirring continuously to prevent burning.
- Pour in the elbow pasta, kidney beans, crushed tomatoes (with juices), tomato sauce, and vegetable broth. Bring to a simmer. Simmer uncovered until pasta is tender, about 12 minutes.
- Stir in the cheddar cheese. Serve topped with chopped green onions. Enjoy!
For more detail : bit.ly/2Q0N9NX
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