This vegetable and bean stew makes use of canned goods and other pantry staples. It’s an easy-to-make but comforting dish!
Vegetable and Bean Stew Recipe
Cozy up to a stew that makes use of canned staples sitting idly in your pantry.
Ingredients
Vegetable and Bean Stew Ingredients
- 2 tablespoons olive oil
- 1 Cup Hungarian sausage
- 2 tablespoons white onions chopped
- 1 tablespoon Garlic chopped
- 1/4 Cup celery sliced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/4 Cup Potatoes cubed
- 1 can whole tomatoes use 400-gram can
- 1 can peas and carrots drained and rinsed
- 1/2 Cup canned pinto beans drained and rinsed
- 1 teaspoon sugar
- Salt
- Pepper
- basil leaves to garnish
Instructions
- Heat olive oil in a pot over high heat. Fry sausages until browned, about 2 to 3 minutes.
- Add onions, garlic, celery, bay leaf, and oregano; sauté for 1 to 2 minutes.
- Add potatoes and whole tomatoes; lower heat and bring to a slow boil. Crush tomatoes using the back of a wooden spoon.
- Add peas, carrots, and pinto beans; mix well. Simmer for 2 to 3 minutes.
- Add ½ cup water if mixture is too thick. Season to taste with sugar, salt, and pepper.
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