During the cold months, a good spoon dish that combines legumes and cereals every week is usually not lacking in any house. With the quick cooker the lentils, chickpeas and beans are prepared very comfortably, and you can freeze portions already ready without problems, as long as we do not add potato, to be able to have food forecast for the whole month, and have where to throw from if you want a hot dish to taste.
This white bean stew is an example of a healthy, easy, delicious and versatile recipe, in which we can use our favourite beans or add other vegetables that we have in the pantry.
The quinoa is not itself a cereal but is loaded with proteins and plant amino acids that complete the dish along with the beans. We must try to rinse it well before using it, because it usually bitters at first, and we also get rid of saponins. It is also advisable to always brown the raw grains before adding the liquid to cook them, in order to gain in flavour.
This dish of white beans stew with vegetables and quinoa is very complete, satiating and comforting, we can serve it together with a seasonal vegetable salad or some good bread if we don’t mind adding calories of carbohydrates.
It’s also very rich with chopped avocado on top or toasted seeds and is ideal for your Plant-Based Diet. In short, a perfect dish for this time of year when the body asks us for hot things to increase the calories of the body and thus combat the cold of the raw winter.
White bean stew recipe with vegetables and quinoa
- 300g Dried White Beans
- Vegetable Stock
- 150g Cauliflower
- 100g Mushrooms
- 50g Quinoa
- 2 Carrots
- 100g Green Beans
- 1 Onion
- 2tbsp Fried Tomato
- 1tsp Paprika
- 1 Pinch Cumin
- A few strands of Saffron
- 3-4 Garlic Cloves
- Olive Oil
Soak the beans the day before.
Wash the beans and cook over medium low heat with a bay leaf and 3-4 garlic cloves.
On the other hand, chop and sauté the vegetables with a little olive oil and salt, add the mushrooms the fried tomato, paprika and cumin.
Incorporate the vegetables into the beans with about 15 minutes of cooking, depending on whether we like them more or less cooked.
In addition, cook the hay with twice as much water and a little salt for 15 minutes, and add to the stew when the beans are cooked, leave to cook for 5 more minutes and serve.