Beet and Bean Stew
A delicious borscht with all the protein and veggies you need for a vegetarian meal that meat eaters love. A rich meal in a bowl.
4 cups dry kidney beans
3 veggie bouillon cubes
1/2 a red cabbage or whole small one
1 cup red rice (I use Lundberg Wehani rice)
2 lb. bag of beets
3 large carrots
1 large onion
2/3 cup apple cider vinegar (to taste)
1/3 cup brown sugar (to taste)
- Soak the kidney beans overnight in at least 9 cups of water
- Drain the beans and put them in an 8 quart pot, covered with water plus an inch.
- Bring to a boil, (turn the heat down before they foam too much!) and simmer till the beans are soft, 2-3 hours.
- add 2 veggie bouillon cubes (beans are more tender if boiled without added salt - cubes are mostly salt)
- While the beans are cooking, in a small pot bring 1 7/8 cups water to a boil.
- Add 1 veggie bouillon cube and the cup of red rice.
- Simmer 40 minutes till the water is absorbed.
How to dice onions, leaving the root to hold them together till the last cut.
- In a third pot, combine peeled and diced beets, carrots and onions. Cover with water.
- Bring veggies to a boil and simmer about 45 minutes, or until tender.
- In the last half hour, add the chopped red cabbage to the beans.
- Put the rice and the veggies in the pot with the beans and cabbage.
- Add the vinegar and brown sugar.
- Makes up to 13 servings (This photo was taken after supper for two.
- Variation, July 17 2010:
- In the slow-cooker I used 1 cup of kidney beans, 1 cup of pinto beans, and 1 cup of (huge!) fava beans. I wondered if the big ones would take longer, but they were all soft at the same time. I cooked the cabbage with the beets, onions and carrots in the 8 qt. pot. And I replaced 1/4 of the red rice with pot barley.
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