Friday, January 24, 2014

greens and beans stew


This is a really easy stew to put together. I say 'stew' because it's thicker than what I think of as a soup. Brett and I loved it so much, I thought I would make it a post. I am not accustomed to using frozen vegetables, but Brett brought home a giant bag of organic beans from costco and I wanted to try something new. Fresh beans would work too of course, I'd just add them closer to the end of the cooking time.  It comes to the table full of flavor, but a little squeeze of lemon is a nice addition.

1 stalk celery
1 cup chopped red onion (half an onion)
1/4 cup of minced garlic
4 cups frozen green beans
4 cups very packed greens (I had a mixture of spinach, chard, baby kale)
pinch of salt and pepper
1 TB plus 1 tsp curry powder
2 TB flour
1 cup quinoa (don't forget to rinse it)
8-8 1/2 cups broth
lemon juice, optional

Saute the celery, onion, garlic, curry, and a pinch of salt in a little olive oil for a couple of minutes. Add the flour and continue to cook for another minute or so, over low heat, stirring a lot. Add the broth and quinoa and bring to a boil. Reduce the heat, cover and simmer for 10 minutes. Add the beans and greens, crank up the heat until it returns to boil and then again reduce, and cook another 10 minutes. Turn off the heat and let sit for about 5 minutes. Season with salt and pepper. Squeeze some fresh lemon juice over each bowl.
The first time I made this I used a spicy curry, but the second batch I made with madras curry and it required a few dashes of cayenne to give it a spicy kick.

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