A hefty helping of kidney beans can help regulate blood sugar after your meal, giving you sustained energy. Beans are good for diabetics, and their cholesterol-lowering fiber makes them a friend of your ticker, too.
If you’re serving this stew to a crowd, get a little fancy and top with a dollop of vegan sour cream and sliced radishes.
Serves 4 to 6
Prep time: 15 minutes
Cook time: 25 minutes
1 tablespoon neutral-tasting oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 orange or red bell pepper, finely diced
1 carrot, finely diced
4 strips tempeh bacon, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons fresh chives, finely chopped, for garnish
1/2 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 (15-ounce) cans kidney beans, rinsed and drained
1 to 2 teaspoons hot sauce
2 tablespoons brown sugar
2 tablespoons red wine vinegar
3 tablespoons tomato paste
1 cup reduced-sodium vegetable broth
1. Heat a 6-quart saucepan and add oil. Add onion, garlic, bell pepper and carrot. Cook for 3 to 5 minutes, or until soft. Add tempeh bacon, oregano, thyme, sea salt and pepper. Stir to incorporate.
2. Add beans, hot sauce, brown sugar, vinegar, tomato paste and broth. Cook, uncovered, stirring occasionally, for 15 to 20 minutes, or until most liquid is absorbed, or desired thickness is reached. Serve warm, garnished with chives.