Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14.5 ounces) cream-style corn
- 1 can (14.5 ounces) lima beans, drained and rinsed
- 1 can (14.5 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) chickpeas, drained and rinsed
- 1 cup frozen corn
- 1 cup frozen okra
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the vegetable broth, diced tomatoes, cream-style corn, lima beans, black beans, chickpeas, frozen corn, and frozen okra to the pot.
4. Stir in the Worcestershire sauce and smoked paprika.
5. Season with salt and pepper to taste.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 276
- Fat: 4g
- Carbohydrates: 51g
- Fiber: 13g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of beans you like in this recipe.
- If you don't have smoked paprika, you can use regular paprika or chili powder instead.
Variations:
- You can add diced potatoes or sweet potatoes to the stew for extra texture and flavor.
- For a spicier version, add a diced jalapeño pepper or a pinch of cayenne pepper.
Tips and Tricks:
- If you want a thicker stew, you can mash some of the beans with a fork or potato masher before adding them to the pot.
- Leftovers can be frozen for up to 3 months.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the stew in bowls with a dollop of sour cream or Greek yogurt on top.
Garnishes:
- Chopped fresh parsley or cilantro
- Shredded cheese
Pairings:
- Cornbread or crusty bread
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting Advice:
- If the stew is too thick, you can add more vegetable broth or water to thin it out.
Food Safety Advice:
- Make sure to refrigerate leftovers promptly and reheat them to an internal temperature of 165°F before serving.
Food History:
- Brunswick stew is a traditional Southern dish that originated in Virginia in the early 1800s. It typically contains meat, but this vegetarian version is just as delicious.
Flavor Profiles:
- This stew is savory, smoky, and slightly sweet.
Serving Suggestions:
- Serve the stew hot with your favorite side dishes.
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