#beanstew

Trout Bean Soup

No fish here, just red spotted dried beans cooked into a stick to your ribs hearty bean soup. Throw the ingredients together. Set your soup pot on simmer. Do your weekend household chores (ugh!). Then sit down to the reward of a tasty, healthy meal. You've taken good care of yourself - good job!

1 T. olive oil

1 lg. onion, chopped

2 t. garlic powder

2 t. chili powder

1 t. oregano, dried

1 t. cumin, ground

8 c. water

2 - 3 c. vegetable broth

1 c. dried trout beans or the dried bean of your choice

2 lg. carrots, chopped

2 c. frozen corn

dash salt/pepper

In a large soup pot, saute onion. Add garlic, chili powder, oregano, cumin, water, vegetable broth and beans. Bring to a boil, then turn down to simmer for 1 1/2 - 2 hrs. until beans are tender. Add carrots, corn, salt and pepper. Simmer until carrots are tender - serve and enjoy!

I found these trout beans at my local discount grocers bulk bin. Any medium sized dry beans will work - pinto, kidney, maycoba, Great Northern.

When I'm not simmering soup and doing a-lick-and-a-promise housecleaning job, I'm sewing lace trimmed cotton aprons made from recycled fabric for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm admiring the pattern variegated yarn makes on the latest crocheted scarf for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's and friend have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cotton pocket rainbow stars knickers, great as part of your festival costume.

This dish, Pan Seared Sea Bass with Cannellini Bean Stew Soup, is hearty and tasty. It has tender sea bass and a rich, comforting stew. The sea bass is seared just right until it turns golden brown, and the cannellini bean stew is full of flavorful vegetables and herbs. That's a tasty meal that's great for any event.

Ingredients: 4 sea bass fillets. 2 tablespoons olive oil. Salt and pepper to taste. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 14 oz cannellini beans, drained and rinsed. 2 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. 2 cups baby spinach. Fresh parsley for garnish.

Instructions: Add salt and pepper to the sea bass fillets. Put olive oil in a big skillet and heat it over medium-high heat. Sea bass fillets should be cooked for three to four minutes on each side, or until they are golden brown and done. Take it out of the pan and set it aside. Put the onion, garlic, carrot, and celery in the same pan. It will take about 5 minutes of sauting until the vegetables are soft. Add the diced tomatoes, thyme, rosemary, bay leaf, and vegetable broth. Stir everything together. Turn the heat down to low and let it cook for 10 to 15 minutes. After you add the baby spinach, cook for about two minutes or until it wilts. Place a pan-seared sea bass fillet on top of each bowl of stew to serve. Add fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Spinach & Beans Chipotle Stew is a hearty and flavorful vegan dish that's perfect for chilly days. Packed with protein and fiber from beans and nutrient-rich spinach, it's a wholesome meal that's easy to prepare and incredibly satisfying. The smoky chipotle pepper adds a delicious depth of flavor, while the lime juice adds a refreshing tanginess.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 cup vegetable broth. 1 chipotle pepper in adobo sauce, minced. 1 tsp ground cumin. 1 tsp smoked paprika. Salt and pepper to taste. 4 cups fresh spinach leaves. Juice of 1 lime. Fresh cilantro, for garnish. Cooked rice or quinoa, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and saut until translucent, about 5 minutes. Add minced garlic and diced red bell pepper, and cook for another 2 minutes. Stir in black beans, kidney beans, diced tomatoes, vegetable broth, minced chipotle pepper, ground cumin, smoked paprika, salt, and pepper. Bring the stew to a simmer, then reduce heat to low and let it cook for 15-20 minutes, allowing flavors to meld. Add fresh spinach leaves and lime juice to the stew, stirring until spinach wilts. Adjust seasoning if necessary. Serve hot over cooked rice or quinoa, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes