Vegan White Bean Stew is a comfort food favorite. The stew has fresh carrots and corn off the cob. To make it traditional there’s also plant based sausage links.
Vegan White Bean Stew is comfort food to the max. The warm navy beans part especially. For years you couldn’t find navy beans termed as such. They were called ‘small white beans’. Now the name is back and I am feeling nostalgic about it.
Our families bean stews were always just as good anyway since they were the same bean but it just didn’t seem the same. We held on to it’s moniker anyway and would still say ‘Pick me up a package of Navy Beans’.
Dad always added tabasco to his white beans and I have caught his addiction. A little bit is added in the recipe too and it is delicious. He would do a few splashes more in his own bowl but that was a bit too much for me.
Now that my brain is on a roll with comfort food and thinking up all kinds of ideas you might want a navy bean soup in your arsenal too. Check out this healthy Kale White Bean Soup. These two recipes alone may satisfy your white bean cravings for years to come.
You can see in the photo below that Vegan White Bean Stew is also perfect for freezing. Freeze it in different size containers so you can grab one for lunch or have larger servings for more people at dinner time.
It is so flavorful with it’s carrots and fresh corn kernels. I wanted to make it more traditional so plant based sausage links are in there too. Cut them up into bite size pieces for the perfect bite. The result turned out perfect. I hope you will try this on one of these cooler days or nights because it will also help keep you warm.
Vegan White Bean Stew
- 1 package 16 ounces navy beans (small white beans)
- 2 tablespoons extra virgin olive oil
- 2 carrots, cleaned and chopped
- 2 corn on the cob, cut from the cob
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 2 cans 15 ounces each fire roasted tomatoes
- 1 10 ounce package of plant based sausage links
- 1 teaspoon basil
- 1 teaspoon hot sauce such as tabasco
- 1 cup vegetable broth
The night before cooking:
- Put the beans in a large bowl and cover with water.
- Swish your hand around in the water and pick out any beans that don't look good or that float.
- Drain the beans.
- Put the beans in a very large pot or bowl.
- Cover with water by about 4 inches above the beans.
- Let soak on the counter overnight.
The next day:
- Drain the beans and cover with fresh water by about 2 to 3 inches.
- Cover and bring to a boil.
- Turn down the heat to medium low and simmer, covered partially, for about 1-1/2 to 2 hours.
- Stir a couple of times during cooking time but make sure the temperature keeps at a good simmer.
- They are finished when you can squish a bean with your fingers.[
- Brown sausage on all sides. Remove from pan and cut into about 1/2" to 3/4" pieces.
- Cut corn from the cob and set aside.
- Add the oil to a large skillet and heat to medium low.
- Add the chopped onion, carrots and garlic and saute about 10 minutes.
- When beans are done:
- Drain and return to the large pan.
- Add the tomatoes and sausage. Cook for 10 minutes.
- It will be soupy.
- Add all of the rest of the ingredients and bring to a boil.
- Turn down heat and simmer another10 minutes.
- Serve with crusty bread.
Let cool to room temperature. Package in rigid sided containers as defined in my article Preparing Food for the Freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. The night of serving - Put all in a large saucepan and heat through. You could also heat in the microwave. Ready to serve.