Tuesday, October 16, 2012

Cajun Red Bean Stew


This recipe is super simple and delicious.  It has a lot of ingredients, but comes together fast. I love using okra to thicken stews and curries.

Cajun Red Bean Stew
  • 2 T olive oil
  • 1 chipotle pepper or 1 t chipotle powder (or if you really can’t stand the heat 1 t smoked paprika or 1 t sweet paprika and ½ t liquid smoke)
  • 1 T thyme
  • ½ t Italian seasoning
  • 1 t cumin
  • 1 large onion chopped
  • 1 large green pepper chopped
  • 2 stalks celery chopped
  • 1 large carrot cut in rounds
  • 10 cloves garlic pressed
  • 2 t Tony seasoning
  • 1 T vinegar
  • 28 oz can diced tomatoes and their juice
  • 2 c water
  • 2 c kidney beans
  • 8 oz frozen okra (or 2 c fresh)
  • 1 t Pickapeppa sauce or vegan Worcestershire sauce
  • Parsley
  • Juice and zest of half a lemon
  • 2-4 T Hot Pepper Sauce (such as Louisiana Red Hot)
  • Salt/pepper to taste 
Method:
In a heavy bottom soup pot over medium heat add the oil and spices. Toast for several minutes, then add the onion, pepper, celery, carrot, garlic and tony’s. Sauté for 10 minutes then add the vinegar and can of tomatoes and their juice along with 2 c water, beans and Okra. Cover and bring to a strong simmer for 45 minutes. Stir in pickapeppa, a handful of parsley, lemon juice/zest, hot sauce and add salt/pepper if needed.


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