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.

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

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