Bean Stew

Bean Stew
  • 6 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • 2

    apples

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 1 Tbsp.
    (15 mL)

    butter

  • 1

    onion, cubed

  • 2

    garlic cloves

  • 2

    celery stalks, chopped

  • 1

    yam, cubed

  • 9

    baby peeled cut carrots

  • 1 tsp.
    (5 mL)

    cumin

  • 1 tsp.
    (5 mL)

    curcuma

  • 1/4 cup
    (60 mL)

    fresh coriander or chopped fresh parsley

  • 1

    zucchini, cut in large cubes

  • 1/2 cup
    (125 mL)

    dried raisins

  • 1 cup
    (250 mL)

    chicken broth

  • 19 oz
    (540 mL)

    red kidney beans, drained

  • To taste, Salt and pepper

  • 1 cup
    (250 mL)

    plain yogurt

  • To taste, couscous

Preparation

Sprinkle lemon juice over the apples.

Sauté the onion, garlic, celery, yam, carrots, apples, cumin, curcuma and coriander in butter. Cook 5 minutes.

Add the zucchini, raisins and chicken stock. Cover and cook until the vegetables are tender, approx. 10 to 12 minutes.

Add the red kidney beans, salt and pepper.

Heat the yogurt slightly, add to the apples and add in the stew.

Serve over couscous.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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