Smokey Bacon-ish Bean Simmer Pot

How can a hearty bean stew made from scratch be made simple? By breaking it down into 3 simple, 5-minute steps, neatly fit into your routine. The lentil and bean combination makes a stew so rich and delicious, you won’t believe how easy it is to put together.

INGREDIENTS

• 3 cups dried black or kidney beans
• 4 cups finely chopped cabbage or onions, or both! (do your chopping in the morning while you’re waiting for your beans to come to a simmer)
• 1 cup tempeh bacon or chepped (in a blender) vegan bacon jerky
• 2 cups jarred or BPA-free canned tomato sauce
• ½ cup water
• ½ tsp. salt (to taste)
• ½ tsp. liquid smoke or smoked paprika (optional)
• 1 tablespoon maple syrup (optional)

DIRECTION:

Soak beans overnight in plenty of water (4” above the dried bean level), in the same saucepan you’ll use to cook them. The next morning, rinse and refill the saucepan with water to the same level. Bring to a simmer and cook for 1 ½ -2 hours before you start your day. Scoop out a spoonful, rinse, and decide if they’re soft enough. When fully cooked, add the cabbage or onions, turn off the heat, cover, and leave them for at least 15 minutes more. Drain the warm bean and cabbage-onion mixture and add the remaining ingredients. Heat again to simmer and cook covered for 5-10 minutes, then serve with a side of rice or sauteed polenta.

Note: You can purchase shelf-stable polenta in most grocery stores. To use for this recipe, simply cut it into cubes. add a tablespoon of olive oil to a sautee pan and heat to a low sizzle before adding the polenta. Sautee at low eat until lightly toasted and either add to your pot of beans or to individual dishes.

Download your free 10-page Mediterranean Diet and Lifestyle guide, complete with simple and delicious recipes.