Baked Bean And Chestnut Stew

Baked Bean And Chestnut Stew

A practical Baked Bean And Chestnut Stew recipe with measured ingredients and a clear step-by-step method. Ready in about 45 minutes.

Total time: 45 minutes
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• 2 tbsp olive oil or ghee
• 1 medium onion, diced
• 2 carrots or vegetables from this recipe, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger or herb from this recipe, minced
• 1 tsp ground cumin or paprika
• 1 cup lentils, beans, grains, or protein from Baked Bean And Chestnut Stew
• 5 cups vegetable, chicken, or beef stock
• 1 tsp kosher salt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh herbs

Instructions

1. Warm the oil in a soup pot over medium heat.
2. Cook the onion and vegetables until softened and lightly sweet.
3. Add the garlic, ginger or herbs, and spices. Stir for 30 seconds.
4. Add the featured lentils, beans, grains, or protein and pour in the stock.
5. Simmer until everything is tender and the broth tastes full.
6. Season with salt and lemon juice, then finish with fresh herbs.

Serving Tip

Serve warm or at room temperature with a simple side that matches the main flavors in the title.