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By JeanMarie Brownson
From Tribune Content Agency
As the days start to warm up, we move away from meat-heavy mains to meatless dishes full of flavor and comfort. Such as a bean and vegetable stew peppered with chili and mellowed with cinnamon and butternut.
Bean stews are not difficult to make—they simply require a good pan, some stirring, and plenty of time. All the components for this beautiful dish can be prepared in advance. You’ll need about 30 minutes to pull them together into the finished dish.
For the best texture, cook dried beans to toothsome tenderness. I order my favorite dried beans from Rancho Gordo. This small Napa, California, company specializes in heirloom beans from Central California, New Mexico, Oregano, Washington and Mexico. Their Domingo Rojo, Rio Zape beans, cranberry and Tuscan red beans prove delicious in the stew that follows. Scarlet runner beans are nearly the size of canned butter beans with a beautiful, meaty texture; use them when you can find them…. Source
Warmer Days Are Perfect for Meatless Mains Like Bean Stew
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