Best Green Bean Turnip And Eggplant Stew Recipes
GREEN BEAN, TURNIP AND EGGPLANT STEW
Make and share this Green Bean, Turnip and Eggplant Stew recipe from Food.com.
Provided by nemokitty
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
- Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
- Serve topped with scallions.
EGGPLANT AND BLACK BEAN STEW
Hearty dinner ready in 40 minutes! Enjoy this delicious stew packed with eggplant, zucchini and black beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts : Calories 220, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 11 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg
VEGETARIAN EGGPLANT AND GREEN BEAN STEW
Make and share this Vegetarian Eggplant and Green Bean Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop the pepper, onion, and garlic and sauté them in olive oil.
- Add the seasonings (as much as you like).
- Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
- Cook them while you take the ends off of the green.
- beans and wash them.
- Add the green beans and tomatoes to the pot and cover.
- Simmer, stirring occasionally, until the beans.
- are as soft as you like them.
- Serve by itself, with pasta/rice, or with good crusty bread.
Nutrition Facts : Calories 114.2, Fat 0.9, SaturatedFat 0.2, Sodium 20, Carbohydrate 25.9, Fiber 10.3, Sugar 13.3, Protein 5.2
BEANS AND GREENS STEW WITH DOENJANG
In this deeply comforting stew, the hardest part is washing and chopping the greens, which is to say, not very hard. Earthy-sweet Swiss chard, especially rainbow chard, tastes beautiful here, but coarsely chopped spinach, kale, mustard or radish greens, napa cabbage or broccoli rabe would be lovely, too. Canned cannellini beans, crushed lightly with a wooden spoon, thicken the gentle, savory broth. The key to this dish lies in how you layer each ingredient into the pot: The onion and scallions are first browned to start an umami-rich base; the Korean fermented soybean paste, doenjang (see Tip), is bloomed in oil to awaken its deep, salty funkiness; and then the honey is caramelized slightly for sweetness and floral complexity. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Eric Kim
Categories dinner, weeknight, soups and stews, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
- Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
- Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
- Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes.
- Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.
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