Three Bean Stew with Vegetables

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This dish is so easy to make it’s hard to believe it could taste as good as it does. Turn it into dinner by serving it over a bowlful of pasta, rice, or cornmeal purée.


  • 2 small onions
  • 2 carrots
  • ½ cup sun-dried tomatoes, packed in oil


  1. Finely chop the onions. Peel and slice the carrots ¼ inch thick. Chop the sun-dried tomatoes, and, if you like your food hot and spicy, seed and mince the jalapeños.
  2. Heat the oil in a medium-size saucepan over medium heat. Add the onions and carrots, reduce the heat to low, and simmer covered until somewhat tender, about 3 minutes.
  3. Add the sun-dried t