Brunswick Bean Stew

Name: Brunswick Bean Stew
Cook time: 8 h
Total time: 8 h
Cuisine: American
Ingredients: 1 (14.5-ounce) can diced tomatoes, with their juices; 1½ cups cooked pinto beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked pinto beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked dark red kidney beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked dark red kidney beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups thawed frozen lima beans; 1 green bell pepper, seeded and chopped; 2 teaspoons grated fresh ginger; 4 garlic cloves, minced; 2 carrots, thinly sliced; 1 celery rib, chopped; 1 large yellow onion, minced; 2 teaspoons olive oil (optional); 1 teaspoon liquid smoke; 2 tablespoons minced fresh flat-leaf parsley, for garnish; 3½ cups vegetable broth; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup fresh or thawed frozen corn kernels; 1 tablespoon vegan Worcestershire sauce or soy sauce; 1 tablespoon vegan Worcestershire sauce or soy sauce; 2 teaspoons brown mustard; 1 teaspoon brown sugar

Preparation info

Serves
6

Difficulty
Easy
Ready in
8 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Like the classic Southern stew, this vegan version contains corn and limas and a rich smoky flavor, but it leaves out the wild game in favor of two kinds of beans. Seitan and vegan sausage are also good additions for an even heartier stew. For soy-free, omit the Worcestershire or soy sauce and use a soy-free sauce (purchased or homemade) or add some soy-free vegetable broth base or additional salt.

Ingredients

Americas
United States
Gluten-free
Vegan

Ingredients

Method