Emergency Bean Stew

Meal: 
Lunch
Dinner
Course: 
Main
Total Time: 
60 min
Prep Time: 
15 min
Recipe Ingredients: 
  • 3 T oil olive (or other oil)
  • .5 – 1T chili oil (to taste)
  • 2 T fresh minced garlic or 2 T dry minced garlic
  • .5 C soup greens
  • 1 large chopped onion or @ T dry chopped onion
  • 2-16 oz cans potatoes, cubed
  • 16oz can baked beans
  • 16oz can chili beans
  • 15.5oz can navy beans
  • 15.5oz can black-eyed peas
  • 15.5oz can pinto beans
  • 15.5oz can dark red kidney beans
  • 15.5oz can black beans
  • 15.5oz can small green lima beans
  • 14.4oz can diced tomatoes
  • 11 oz can Mexican
  • 10.5 oz can Rotel (original or mild)
  • 16 oz can refried beans
  • 14 oz can of chicken or beef broth, optional
  • 1 T lemon pepper
  • 1 T fajitas seasoning
  • 1 T Herbes de Provence, thyme, oregano, or marjoram (dried)
  • 3 T fresh basil, chopped or 3 t dried basil
  • 3 T fresh parsley, chopped or 1 T dried
Directions: 

Spray large pot heavily with non-stick cooking spray. Heat oils. Sauté onion and garlic for 2 minutes. If not using fresh onion and garlic, just add all canned ingredients to oils, except broth. Mix thoroughly as you add each canned item. Add dry mined onion, garlic, soup greens, lemon pepper, fajita seasonings, and Herbes de Provence. Mix thoroughly. Heat through. Add basil and parsley and heat through. If stew is too thick, add broth. Serve.

 

Cooking Tips: 

Hint: If missing any of the cans of beans, add whatever you have in your pantry.