Bean Stew

Boss man said I could take pictures of him making a red bean stew. To start, here are the ingredients, and their rough quantities. All the vegetables are diced to roughly an inch or so. For the potatoes, you can get away with a slightly larger dice. The red beans have been soaked in cold water overnight. If you’re in a hurry, soak the red beans in boiling water for about an hour, and you’ll have similar results.

The oil of choice for today is extra virgin olive oil, though you could use whatever oil you’re most comfortable with. If you prefer to use canola, or don’t have olive oil, don’t fret! It’ll still be delicious.

First, to get things started, add the oil and onions to a deep stew pot. When the onions get softened and translucent, add in your celery.

 

While the celery and onions cook together, start chopping up the herbs. The onions and celery will probably take around five or ten minutes to get cooked through. If you like the flavour of well roasted veggies, go ahead and cook them until they’re browned. Otherwise, just cook the celery and onions until they’re softened.

Below, we see Boss Man chopping up the dill very finely.

Finally, when the onions and celery are softened, add the potatoes, red beans, dill, thyme, and rosemary. Add just enough boiling water to cover the vegetables and beans. You don’t want too terribly much extra water, or else it’ll be a soup, and not a stew.

    

Allow everything to cook together at  full boil for about ten minutes, then drop it down to a simmer for about an hour or so, or until the beans are cooked through. Season with salt and pepper to taste. Lovely!