Vegan White Bean Stew
Vegan White Bean Stew is comfort food to the max.
navy beans (small white beans)
extra virgin olive oil
carrots, cleaned and chopped
corn on the cob, cut from the cob
garlic, finely diced
fire roasted tomatoes
- 2 cans, 15 ounces each
plant based sausage links, Field Roast has really good Vital Wheat Gluten ones
- such as tabasco, omit if you don't like anything spicy. You can out it on the table instead.
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 back into the large pot. 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 and they are covered with water.
The beans 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 and carrots and saute about 10 minutes. Add the garlic and cook 2 more 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 another 10 minutes.
Serve with crusty bread.