familyservicehub Doesn’t everybody like bean stews? I sure do! These are hearty, nutritious, and delicious. It’s not always possible for me to cook a whole pot of soup from scratch. This easy recipe is the answer!
Ingredients
- Use 2 teaspoons of olive oil
- 1 cup of chopped onion
- Crushed 2 garlic cloves
- Cans of #29 ounces diced tomatoes in their juice
- Cannellini or navy beans, 1 4.5 oz.
- 14 ounces of black beans in a can, lightly rinsed and drained
- 14 ounces of beef broth
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon dried basil or 3/4 teaspoon. # 3/4 teaspoon dried basil or 1 tblsp.
- 1/2 teaspoon black pepper
- 1 teaspoon of salt
- Use 2 teaspoons of red wine vinegar (or apple cider vinegar)
Instructions
- Heat oil in a large saucepan over medium heat.
- Add the onion and garlic and cook for 4 minutes, or until tender.
- Bring tomatoes, beans and beef broth to a boil. Add parsley, basil and salt.
- Reduce the heat and simmer for 10 minutes.
- Add the vinegar to your dish when ready to serve.
Notes
Keep leftovers in a sealed container in the fridge for up to four days. Reheat on low heat or microwave.