(Not) Beef Stew

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Adapted from:
Hurst Beans 15 Bean Soup package.
3 September 2019.

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▶ IN THE PACKAGE:
Actually 18 bean varieties!
☞ Great Northern beans, pinto beans, large lima beans, baby lima beans, blackeyed peas, garbanzo beans, green split peas, red kidney beans, white kidney beans, cranberry beans, Cannellini beans, Habichuela Rosadas, small red beans, yellow split peas, lentils, navy beans, black beans, and yellow-eye beans.

☞ And one seasoning packet:
hydrolyzed soy protein, maltodextrin, salt, artificial flavorings (including artificial smoke flavor), silicon dioxide (added less than 2% as an anti-caking agent).

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▶ RECIPE

☞ I followed the recipe on the package but with suggestions from Lord Byron's Vegetarian Beefless Stew. I spruced things up by using vegetable broth rather than water and by adding potatoes, frozen peas, Spanish paprika, fresh rosemary, vegan Worcestershire sauce, and diced portabello mushrooms to 'stand-in' for the beef. Really, it's like Stone Soup: it's what you add to the base.

☞ INGREDIENTS
20 oz package Hurst Beans "15 Bean Soup" package
8 cups low-sodium (or homemade) vegetable stock (or 8 cups water)
1 cup sweet onion, chopped
2 Yukon potatos, peeled and cubed
1 14.5 oz can diced tomatoes
2 TBSP lemon juice
4 cloves garlic, minced
1 cup frozen peas
1 tsp Marmite
1 tsp vegan Worcestershire Sauce
1 TBSP fresh rosemary, finely chopped
1 TBSP chili powder
1 TBSP dried oregano
1 TBSP dried basil
1 TBSP smoked Spanish paprika
Kosher salt and freshly-cracked black pepper, to taste

☞ PROCEDURE
1) Rinse the beans to remove any dirt or debris.

2) Place rinsed beans in a large pot, cover with 8 cups of water, and soak beans overnight for at least 8 hours.

3) After soaking, drain off the water and rinse the beans again. [This procedure removes some of the raffinose, the carbohydrate responsible for beany, uh, flatulence.]

4) Place beans in a large pot with 8 cups of vegetable stock (or water).

5) Bring beans to a boil, reduce heat, and simmer, covered, for 2 hours. Stir occasionally.

6) Add tomatoes, chili powder, Spanish paprika, Marmite, vegan Worcestershire sauce, and lemon juice. Simmer, covered, for another 30 minutes.

7) Five minutes before cooking is complete, add frozen peas and contents of Hurst's seasoning packet.

8) Simmer five more minutes, covered. Remove from heat.

9) While the soup is simmering, boil the cubed potatoes for 15-20 minutes. Drain. [I reserve the water and refrigerate for up to a week for use as a soup base.]

10) In a skillet, sauté the chopped onions for 3 minutes until soft. Add the chopped mushrooms. Continue to sauté until the mushrooms release their moisture and become brown, about 10 minutes. Add the diced garlic and continue cooking for 2 minutes.

9) Add the mushroom mixture and the cooked potato to the soup. Gently mix.

10) Scoop out two cups of the soup, vegetables and broth. Purée in a blender until smooth. Return the purée to the pot and stir into the soup. S/P to taste.

11) Serve! Whether it's soup or stew is up to you.

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