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    You are in: Home / Low-cholesterol / Monday Night Bean and Potato Stew Recipe
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    Monday Night Bean and Potato Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    EdsGirlAngie's Note:

    I created this soup one night when I was craving something warm, healthy and comforting, but a little different. This is a simple, hearty soup flavored with cumin and saffron; the broth is made rich and nutritious by using the potato cooking water. It's excellent served with a little yogurt or sour cream on the side, or with some cheesy garlic bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil potatoes in 5 cups of liberally salted water until just tender, about 5 minutes.
    2. 2
      Meanwhile, in a small saucepan, saute onion and garlic in a little olive oil until browned a bit.
    3. 3
      Set aside.
    4. 4
      Return to the potatoes: while still boiling, add tomato sauce, lentils, cumin, black pepper, and saffron.
    5. 5
      Add browned onions and garlic; lower heat and simmer covered for 30 minutes or until lentils are tender but not mushy.
    6. 6
      Stir in kidney beans, heat through, correct seasoning, and serve.

    Ratings & Reviews:

    • on January 18, 2004

      55

      This was wonderful, and very inexpensive! I changed it slightly, just because I had more of some things on hand and wanted to use them up. I used double the water, double the potatoes, double the lentils, tripled the onions, and used my own kidney beans, cooked from scratch. As for the spices, I added curry powder, ground coriander, and turmeric...to give it a bit more East Indian flavor. I also added carrots and didn't end up using the tomatoes. All in all, the full soup pot cost me maybe two dollars max, and made three meals! As a single mom, I'm always looking for ways to feed the kiddos on a budget, and this definitely did the trick. I served the stew in a big bowl, with a scoop of basmati rice on top, and a big chunk of homemade bread alongside it. What a treat! Thanks for posting this great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2009

      55

      This smells fantastic, its still cooking and I know it will taste good. I added the carrots like some others have suggested and used tomato paste instead of sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2004

      55

      Thanks for the inspiration -- this recipe was great even though I didn't follow it exactly! Using the cooking water as a broth was a great idea. I doubled the onion, tripled the garlic, substituted tomato paste for tomato sauce and chickpeas for kidney beans, and omitted the saffron. I added carrots, halved the cumin, and added 1/2 t. ground ginger and 1/8 t. cayenne pepper. This was a very thick soup, almost like a stew. It was easy to make, healthy, & tastes wonderful.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Monday Night Bean and Potato Stew

    Serving Size: 1 (614 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 366.8
     
    Calories from Fat 12
    41%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 484.2 mg
    20%
    Total Carbohydrate 71.5 g
    23%
    Dietary Fiber 20.8 g
    83%
    Sugars 6.4 g
    25%
    Protein 19.1 g
    38%

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