experiencelifemag.com Print › | Back › Red Bean Stew Serves four to six September 2009 3 cloves garlic, peeled and chopped 5 carrots, peeled and chopped 2 onions, chopped 2 bunches of greens (kale, chard, collards), washed 2 cups cooked beans (other beans may be substituted) 2 cups tomato sauce 10 cups vegetable stock 1/2 tsp. pepper flakes 1/2 tsp. coriander seeds 1/2 tsp. cumin seeds 1/4 cup olive oil 1 bay leaf Salt and pepper, to taste Heat olive oil in a heavy-bottomed pot. Add the chopped garlic, carrots, onions and spices. Cook over medium-heat, stirring occasionally, for five minutes. Stir in the beans, tomato sauce, greens, vegetable stock, salt and pepper. Bring to a boil, then turn down to a simmer and cook until the greens are tender, about 10 minutes. Season to taste with salt and pepper. Serve with crusty bread and butter. Recipe excerpted from Edible Schoolyard: A Universal Idea by Alice Waters (Chronicle Books, 2008).

Red Bean Stew

Serves four to six

• 3 cloves garlic, peeled and chopped
• 5 carrots, peeled and chopped
• 2 onions, chopped
• 2 bunches of greens (kale, chard, collards), washed
• 2 cups cooked beans (other beans may be substituted)
• 2 cups tomato sauce
• 10 cups vegetable stock
• 1/2 tsp. pepper flakes
• 1/2 tsp. coriander seeds
• 1/2 tsp. cumin seeds
• 1/4 cup olive oil
• 1 bay leaf
• Salt and pepper, to taste

Heat olive oil in a heavy-bottomed pot. Add the chopped garlic, carrots, onions and spices. Cook over medium-heat, stirring occasionally, for five minutes.

Stir in the beans, tomato sauce, greens, vegetable stock, salt and pepper. Bring to a boil, then turn down to a simmer and cook until the greens are tender, about 10 minutes. Season to taste with salt and pepper.

Serve with crusty bread and butter.

Recipe excerpted from Edible Schoolyard: A Universal Idea by Alice Waters (Chronicle Books, 2008).

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