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Lunch & Dinner
Small Red Bean Stew

Small Red Bean Stew


1 pound dried C&F Foods Red Beans
2 1/2 quarts bean soaking liquid mixed with water
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and chopped
1 small green bell pepper, diced
1 small red bell pepper, diced
4 cloves garlic, minced
2 tablespoons paprika
2 tablespoons tomato paste
2 bay leaves
1 1/2 teaspoons oregano
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 cup fresh parsley, minced
Salt and freshly ground pepper to taste


How to Prep and Cook Dried Beans
Rinse and soak dried beans. Reserve the soaking liquid.
Place the beans in a large soup pot. Measure the soaking liquid and add enough water to measure 2 1/2 quarts. Add liquid to beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots, and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the minced cloves of garlic and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt and pepper. Add another tablespoon of oil and add the paprika.
Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaves. Reduce the heat, cover, and simmer 1 hour.
Add the oregano, the remaining minced garlic, salt to taste, vinegar, and sugar. Continue to simmer for another hour, until the beans are thoroughly tender. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew. Just before serving, remove the bay leaves and stir in the parsley. Serves 10.