RCI-VG.004.1087.001
Quick Irish Bean Stew
Quick Irish Bean Stew from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- Onion1 unitChopped
- 1/3 unit
- 1 Tablespoon
- C. Frozen Chopped Hash Browns2 unit
- C. Frozen Mixed Vegetables (i Used Baby carrots And Baby Limas)2 unit
- C. vegetable broth1-3/4 unit
- C. or About 1/2 Head of Chopped cabbage4 unit
- -Oz. Cans small white beans2 15 unit
Method
1
Heat a large pot over medium-high heat and add the chopped onion with 1/3 cup water, stirring occasionally until the onion becomes translucent, about 3-4 minutes.
2
Add the caraway seeds to the softened onion and stir for about 30 seconds to bloom the seeds and release their flavor.
3
Pour in the vegetable broth and bring the mixture to a boil.
4
Add the chopped cabbage to the boiling broth and stir to combine. Cook for 5 minutes until the cabbage begins to soften.
5
Stir in the frozen hash browns and frozen mixed vegetables (baby carrots and baby limas), breaking up any clumps as you combine them with the broth.
6
Drain and rinse the two 15-oz cans of small white beans, then add them to the pot and stir well.
7
Bring the stew back to a boil, then reduce the heat to medium and simmer uncovered for 10-12 minutes until the vegetables are tender and the flavors have melded.
8
Taste and adjust seasonings as needed, then ladle the stew into bowls and serve hot.