Two-Bean Stew

This vegetarian stew is built around whatever two cans of beans you’ve got in the pantry. Kidney and pinto, black and white, chickpeas and navy. Any combination works because the real backbone comes from the vegetables and herbs.

Potatoes, carrots, onions, and a couple cups of whatever else is in the crisper (turnip, celery, kohlrabi) all go in together and simmer just until they still have a bit of bite. You want them slightly crunchy, not mushy. Overcooked vegetables in stew taste like cafeteria food.

The thickening trick here is a flour-and-water slurry shaken in a jar until smooth, then stirred into the hot liquid. Pour it in slowly while stirring or you’ll get lumps. The stew should coat a spoon within a few minutes.

Kitchen Tips

• Use the bean liquid as your cooking base. It adds body and flavor you won’t get from plain water.
• Keep vegetables in uniform chunks so they cook at the same rate.
• The tomatoes are optional but add welcome acidity. A chopped sweet red pepper works as a substitute.
• Stew thickens as it sits. Add a splash of broth when reheating if it gets too dense.

Variations

• Use vegetable broth instead of water and add a teaspoon of smoked paprika for deeper flavor.
• Stir in a handful of chopped kale or spinach in the last 2 minutes for added greens.
• Replace flour slurry with a tablespoon of miso paste stirred in at the end for umami richness.