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Snow Cap Bean Stew


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1 cup dry snow cap beans + soaking water (use more beans for an even heartier stew)

1/2 cup dry quinoa

4 cups vegetable broth

1-3 cups water (depending on how thick or brothy you'd like your stew - you could also add more veggie broth)

2 15oz. cans fire-roasted & diced tomatoes

4 cloves garlic, chopped

1 small white onion, diced

1 medium russett potato, peeled/diced

2-3 cups chard, chopped (or add right before serving to wilt)

3 stalks celery, chopped

3 Tbsp apple cider vinegar

1 bay leaf

nutritional yeast to taste (optional - I add in about 1/2 cup to simmer, then more sprinkled over top stew when serving)

1/2 cup flat leaf parsley, chopped

1 tsp fresh thyme leaves

1 cup mushrooms, sliced (any variety)

4-6+ dashes cayenne

olive oil (add a splash if you'd like)

1/4 tsp pepper + salt to taste (salt stew after beans are cooked through)

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