Archive for August 2014

Summer Veg – Pinto – Quinoa Stew – Slow cooker or stove-top   Leave a comment

1.6 qt slow cooker or sauce pan
6 qt slow cooker or soup pot
Chef’s knife
Cutting board
Large spoon
Ladle or wooden stirring spoon

Ingredients: Pinto Beans
218g (1 cup) fresh pinto beans*
325g (1 medium) white onion
1 tsp garlic granules
1 tsp ground cumin
1 tsp ground coriander
1 tbs fresh, thai basil
oil, to coat crock

Methods: Pinto Beans
Gather ingredients and measure out
Slice onion ~3.2mm (1/8″ inch) thick, cut rounds into 8 pieces
Oil 1.6 qt crock
add herbs and spices
add onion
add pinto beans
fill with enough water to cover beans 50.8mm (2″)
Cook 3-4 hours

Ingredients: Veg – Pinto – Quinoa Stew
634g (2 medium) eggplants
450g (1 large) zucchini
111g (3 stalks) celery
1 – 411g (14.5 oz) can fire-roasted, diced tomatoes
10 medium tomatoes, fresh or frozen (thawed a little), deskinned
230g (1.25 cups) uncooked quinoa
3 cups vegetable broth
1-2 tbs fresh thai basil
2 tsp cumin (divided)
2 tsp garlic granules (divided)
2 tsp coriander (divided)
2 tsp sage
2 tbs miso paste
Prepared pinto beans
Oil, to coat crock

Methods: Veg – Pinto – Quinoa Stew
Gather ingredients and measure out – pinto beans will be about 1.5 hours into cooking
Oil the crock
Add sage, and half of the cumin, garlic granules, and coriander to crock
Slice eggplant and zuccini 3mm (1/8″) thick, cut pieces into halves, quarters, or sixths, until uniform in size
Julienne celery
Cut tomatoes in sixths or eighths, deskin
Add quinoa to crock
Add cut, summer veggies to crock
Add can of diced tomatoes
Add broth
Heat on high 2.5 hours

Add the pinto beans to the crock after 2.5 hours
Add the rest of the herbs/spices in between the summer veg
Cook 1 hour, stir
Remove some of the extra water and add the miso paste, stirring until dissolved
Add the miso broth back to the crock
Cook ten more minutes

* may substitute 1 cup dried pinto beans that have been soaked for twelve hours

Alternate flavor combos:
add the onion, a small can of green chiles, cumin, cilantro, and minced garlic to the pinto beans


Posted August 24, 2014 by deeats in Uncategorized