How To Make A five Bean Stew – Bean Recipe – Vegan Recipe
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This five bean stew is very easy to make and nutritious as well as healthy by adding any vegetables of your liking and preference. You can also use a combination of different type of beans according to your choice or you can use canned beans if that’s more convenient for you. Make a big batch and freeze it for those days when you do not feel like cooking.
Ingredients required for making five bean stew –
* 1/4 th cup red kidney beans
* 1/4 th cup pinto beans
* 1/4 th cup black beans
* 1/4 th cup white beans
* 1/4 th cup chickpeas(garbanzo beans)
Soak the beans overnight with a lot of water and 1 heaped tablespoon of salt. Discard all the water before cooking and rinse the beans with fresh water. Pressure cook the beans with 5 cups of hot water and 1 teaspoon salt.
* 1 teaspoon cumin seeds (jeera)
* 1 large onion chopped
* 4 large garlic cloves chopped
* 1 fennel chopped(optional)
* 2 large tomatoes
* 1 teaspoon turmeric powder
* 1 teaspoon kashmiri red chilli powder/1/2 teaspoon red chilli powder (adjust proportion according to your preference)
* 3 teaspoons ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon garam masala powder. If you want to make garam masala powder at home then click on this link –
* 2 teaspoons salt or as per taste
* 3 tablespoons oil
* 1 cup chopped pumpkin
* 1 cup chopped carrots
* 1 cup chopped acorn squash
* 1 cup chopped sweet potatoes
* 1 teaspoon salt
* 3 red/green chillies(optional)
* 1/2 cup chopped coriander leaves or as preferred
* 6 to 7 fresh mint leaves (optional)
Serve this with rice/roti/bread
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Today I will be showing you a healthy stew recipe
that I frequently make with a combination of Different kind of beans and seasonal vegetables
hey everyone nomoshkar and welcome to curries With Bumbi okay guys I will be using red kidney
beans Pinto beans black beans white beans and Chickpeas or garbanzo beans use whatever
you have on hand or a combination of your Choice I always soak the beans overnight with
a lot of water along with a tablespoon of salt Next morning before cooking always discard all
that water and rinse the beans with fresh water Pressure cooker out because whenever it comes to
lentils or beans you will always see me using a Pressure cooker or an instant pot beans jump into
the pressure cooker along with a teaspoon of salt And 4-5 cups of hot water lid on and pressure
cook it for 20 minutes if using a regular pressure Cooker like I am doing or 25 minutes if using an
instant pot after pressure cooking is done and all The pressure has been released naturally only then
open the lid of your cooker the beans have become Perfectly soft so let’s move on to the next step
butter medium heat with 3 tablespoons of oil once The oil turns hot lower the heat to low and add a
teaspoon of cumin seeds that is jeera and if your Oil is hot enough then the seeds will be crackling
with happiness but remember guys the oil shouldn’t Be too hot because then the seeds will burn and
your Curry will turn bitter I added chopped onions Fried onions on medium high heat till they turn
golden I do not like to Brown up the onions too Much for this recipe this is the color I want next
I added garlic fry for about 2 minutes and then I Added fennel if you do not like fennel then skip
it fennel is totally optional you can even use Celery fry everything for two to three minutes on
medium high heat then heat low and add a splash Of water now hold on pause the video and type in
the comment section that why do you think I added A splash of water aha you guessed it right because
it is spice Thyme and we add water to prevent the Spices from burning in goes turmeric powder
red chili powder ground coriander and cumin Fry the spices on low heat for a few seconds and
then it’s time for the tomatoes to enter the pot Sprinkle of salt that helps in softening
the tomatoes fry the tomatoes on medium High heat then cover for about 2 minutes
on medium high heat I’ve observed if you Cover the pot the tomatoes soften down faster
see how they have turned into a pulp okay now It’s time for the veggies I used pumpkin
carrots acorn squash and sweet potatoes I will add a Sprinkle of salt and saute the
vegetables on high heat now guys you can use any Vegetables here according to your preference or
which are in season the only vegetable that I do Not use in this particular recipe is eggplant fry
everything for about six to seven minutes on high Heat or till all that moisture that comes out from
the veggies dry up next in line are the cooked Beans and the tumble down gloriously into the pot
at this point mash the beans a little bit with the Back of your spoon or a potato masher do not Mash
too much or keep on mashing with all your foes You do not want to make a paste but that little
bit of mashing will bring in a thickness to the
Gravy I also added salt but do keep in mind that
you even added salt while cooking the beans then I like adding few red chillies which is totally
optional but adding the whole like this won’t make The curry too hot but it will give a beautiful
flavor OK cover on and cook on low heat till the Vegetables turn tender check on the vegetables
from time to time you do not want the vegetables To fall apart I like adding a Sprinkle of sugar
to balance the flavors but it is totally optional Okay guys the vegetables have turned tender
tender again you do not want them to turn Mushy they should still be visible and we are
not making baby food today okay guys then garam Masala powder goes in along with my beloved
coriander leaves and today I am also adding Some mint leaves but it is totally optional and
you have this very nutritious five Bean goodness I like serving it with chopped red onions on
top and sprinkle of chopped coriander leaves bye
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