Rainy Day Rosemary Black Bean Stew

by Sarah on October 9, 2011 · 6 comments

Hallelujah, y’all!
It’s raining in Texas.

After a summer of intense heat and dryness that left us with National Emergency-level forest fires, leaving hundreds (thousands?) of people displaced and wildlife destroyed, the sound of rain is like a heavenly gift to be sure.

And it’s not just any rain.

It’s the kind of rain that makes you want to curl up on your couch with a mug of something warm and just sit, listening to the rain fall outside of the windows you’ve purposely left open…the kind of rain that makes even a morning go-getter, day’s a-wastin’ person like me rethink the fact that she’s never pressed the snooze button in her life.*
*The kind of rain that causes you to overuse repetition as a stylistic effect and makes everything sound really deep and important and melancholy when it comes out of your head and onto the (blog) page?

And the kind of rain that makes you really happy you have this to come home to after working all day.
My natural inclination to just chop of everything, put it in a pot, season it whimsically, and let it cook away has served me very well in adjusting to my new (month-long…or more?) vegan life. This latest creation is just that: a hodge-podge of leftovers and random flavor curiosities that resulted in something wonderful!
After the rather yummy surprise of a stuffed squash creation I made on Friday, I had a lot of leftover beans. [And leftover cooking liquid.]

So, obviously, that meant black bean soup.

I’m going to tell y’all right now…skip the stuffed squash and head straight for the stew.This is a one-pot, throw-in-what-you-got kind of meal, based on the flavors and (leftover) ingredients I had used in my squash.

I simply added some Better Than Boullion vegetable base [you could use pre-made veggie broth] to the delightful rosemary-infused beans (and bean cooking liquid) that I had let cook for an hour on the stove the night before, then mixed in the leftover roasted red peppers, some frozen turnip greens (as I was out of kale)……and chopped up the roasted delicata squash that I had managed NOT to eat directly off the baking sheet when it came out of the oven.

I brought everything back up to a boil and simmered for about 20 minutes. I tend to cook early in the day, so letting all of this chill out for a few hours and then reheating it did wonders for the flavor.

And it’s only been better every time I re-heat it again.

If you are looking for a great side, might I suggest some quick homemade tortilla chips?
Slice up a tortilla (made with oil, not butter), spray it with cooking spray and top it with seasoning—I chose dried basil and sundried tomato powder–then cook for about 10-15 minutes at 350 degrees.
Crumbled on top, or just dipped in and eaten, it is a rather perfectly peculiar pairing.
Goll, y’all…it does make a rainy day all that more wonderful to have this at the end of it.

Don’t you agree?Rosemary Black Beans
Squash ‘n Greens Stew
(Makes 8-10 cups)

1 1/2 cups dried black beans, soaked overnight [2 cups prepared]
5 sprigs rosemary
4-6 cups water
1 tsp. Better Than Boullion vegetable base [may substitute 1 cup vegetable broth, reducing water by 1 cup]
2 cloves garlic, minced
1 roasted red pepper, sliced and diced [about 1 cup]
2 1/2 cups cooked (or 6-8 cups fresh) chopped greens [turnip, spinach, kale]
1 15-oz. can fire-roasted diced tomatoes
1 1/2 cups chopped, roasted winter squash [delicata, butternut, acorn]
salt, pepper, dried thyme

1. Boil black beans and rosemary in water until softened, about 45-60 minutes.
2. Stir in Better Than Boullion vegetable base, garlic, and remaining ingredients.
3. Bring to a boil and simmer…the longer the better.*
4. Season with spices and dried herbs to taste.
5. Serve with homemade tortilla chips or crusty bread.

*I like to make this early in the day, simmering for about 20 minutes, then turning off the stove and just letting the stew chill out for a few hours. I reheat for dinner and it tastes amazing!

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{ 6 comments… read them below or add one }

Kristina @ spabettie October 9, 2011 at 12:02 pm

season it whimsically, indeed.

it is raining here today too, and curling up under a blanket is exactly what I want to do! :)

and while I love homemade tortilla chips, I want mine with crusty bread…

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Lindsay @ The Lean Green Bean October 9, 2011 at 1:03 pm

i need to start saving the bean liquid when i make cook my dried beans. i dunno why i never thought of that!

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Simply Life October 9, 2011 at 2:32 pm

oh what a fabulous stew!

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Fran@Broken Cookies Don't Count October 9, 2011 at 3:19 pm

That looks DELICIOUS!! Some of my favorite meals have been ones I've just thrown together with what I had! It's the best way!

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Lauren October 9, 2011 at 8:27 pm

What a great recipe! I love it :)

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iheartvegetables October 9, 2011 at 9:59 pm

I love cooking or baking on a rainy day. And soups and stews are definitely at the top of the list. (especially when it's snowing, but I'm guessing you probably don't get that as much in texas haha)

This looks lovely though!!! Enjoy the stew and the rain :)

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