3-Bean Stew


If you’re looking for a hearty, winter stew with the perfect blend of spices, look no further! This vegetarian stew has a colorful array of beans, and bit of red quinoa to make it interesting. You won’t even miss the meat. Kombu is a sea vegetable that helps tenderize the beans and imparts minerals during cooking.

3-Bean Stew
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins

Course: Entrée
  • 1/3 cup black beans
  • 1/3 cup dry aduki beans
  • 1/3 cup dry cannellini beans
  • 3 cups water
  • 1 strip kombu
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion
  • 2 cloves garlic
  • ¼ cup red quinoa
  • 1 can diced stewed tomatoes
  • 2 Tbsp mild green chilies
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. cinnamon
  • 1 cup frozen corn niblets
  1. Place aduki and cannellini beans in a large bowl and cover with at least 2 cups water. Place black beans a separate bowl and cover with at least one cup water. Soak for 4-8 hours (or overnight, if possible). Drain the beans and rinse thoroughly. 

  2. Place the black beans in a large stock pot and add the vegetable broth and kombu. Bring to a boil, reduce heat and simmer for 20 minutes. 

  3. Add the aduki and cannellini beans and simmer for another 60-90 minutes, until all beans are tender. While beans are cooking, add olive oil to a medium sauté pan. Dice the yellow onion and add to the pan. Sauté until translucent, remove from heat. 

  4. When the beans finish cooking, remove the kombu and transfer the onions into the stock pot with the beans. Add the red quinoa, diced tomatoes, green chilies, and spices. Turn heat to low and simmer for 30 - 40 minutes (add water as needed). Add frozen corn and continue to simmer for another 10 minutes.