Spicy Bean & Rainbow Veggie ((No-Peek)) Veggie Stew

A pound of dried beans, a colorful medley of fresh veggies and a few pantry staples are often my ticket to a simple, tasty dinnertime solution. While away on our recent vacation, NO-PEEK bean stew made it’s way to our dinner table several times. In order to bring a little variety to my favorite no-peek method ((see more ideas HERE)), I switched up the veggies, spices and cooking liquid.

It’s always funny to watch the kids compare my different “No-Peeks” especially when leftovers from the last no-peek still exist.

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With this stew, I was excited to use a mix of colorful locally grown veggies:

  • red-skinned potatoes
  • purple potatoes
  • bright orange heirloom carrots
  • fresh green beans
  • lemon peel
  • purple carrots
  • red bell pepper
  • white onion
  • shallot
  • garlic
  • fresh Italian parsley 

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Along with the fresh veggies, I added 1 pound of dried pinto beans, 12 oz. of a local Indian Pale Ale, Old Bay Seasoning, s&p, water and my favorite — Tillamook Butter.

So, while I am hiking and sea-going with the fam, dinner is working away — and will be ready when I tiredly walk in the door with my starving herd. #thisdinnersavestheday

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Thanks to the No-Peek, I had a lot more time to enjoy these views:

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Ahhh.

Spicy Bean & Rainbow Veggie ((No-Peek)) Veggie Stew
Serves 8
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Prep Time
10 min
Cook Time
8 hr
Prep Time
10 min
Cook Time
8 hr
Ingredients
  1. 1 lb dried pinto beans
  2. 4 medium red skinned potatoes, cut into 1" chunks
  3. 2 medium purple potatoes, cut into 1" chunks
  4. 1/2 medium white onion, cut into 1" chunks
  5. 1/2 large shallot, chopped
  6. 1/2 red bell pepper, diced
  7. 1/2 lb fresh green beans, cut into 2" pieces
  8. 4 medium carrots, washed & cut into 1" chunks
  9. 2-1" strips of lemon peel
  10. 1/4 c fresh Italian parsley, chopped
  11. 2 medium garlic cloves, finely chopped
  12. 2 T Old Bay Seasoning
  13. 1/2 t of each salt & pepper
  14. 12 oz Indian Pale Ale, or your favorite light beer
  15. water
  16. 3-4 T heavy cream
Instructions
  1. Heat oven to 225°. Combine all ingredients in a large lidded heavy pot. Fill the pot with with water to 2" below the top of the pot, cover and place in the oven. Cook for 8-9 hours. When cooking time is complete, add additional s&p, seasoning to taste and stir in 3-4 T of heavy cream.
  2. Serves 8
Notes
  1. If you need a shorter cooking time, increase the oven temperature to 325° and reduce the time to 5-6 hours.
Adapted from No Peek Recipes - Food for a Year
Food for a Year: http://foodforayear.com/
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In true show & tell form: "I am open for questions & comments"

 
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