White Bean Stew With Chipotle Links Recipe
By Veegs
🔪Prep Time: 15 minutes
👩🍳Cook Time: 2 hours 20 minutes
Ingredients
1 pound navy beans
1 cup Steamed Seitan Chipotle Links
2 tablespoons extra virgin olive oil
½ cup diced onion
2 carrots, peeled and chopped
2 cloves garlic, finely diced
2 15-ounce cans fire-roasted tomatoes
2 cobs of corn, kernels cut from the cob
1 cup vegetable broth
1 teaspoon basil
1 teaspoon hot sauce, such as Tabasco (omit if you don’t like spicy; you can put it on the table instead)
Instructions
1The Night Before Cooking
2Put the beans in a large pot and cover with water. Swish your hand around in the water and pick out any beans that float or don’t look good. Drain the beans. Put the beans back into the large pot. Cover with water by about 4 inches above the beans. Let soak on the counter overnight.
3The Next Day
4Drain the beans and cover with 2 to 3 inches of fresh water. Cover and bring to a boil. Turn down the heat to medium low and simmer, partially covered, for about 1½ to 2 hours. Stir a couple of times during cooking time but make sure the temperature stays at a good simmer and the beans are covered with water. The beans are finished when you can squish one with your fingers.
5When the beans are almost done, brown the seitan links on all sides. Remove from the pan and cut into about ¾-inch pieces.
6Add the oil to a large skillet and heat to medium low. Add the chopped onion and carrots and sauté for 10 minutes. Add the garlic and cook for 1 more minute.
7Drain the beans and return to the large pot. Add the tomatoes and cook for 10 minutes. It will be soupy. Add the corn, broth, basil, and hot sauce and bring to a boil. Turn down the heat and simmer another 10 minutes.
