Quench MagazineTwo-Bean Stew | Beans and Grains | Quench Magazine

Ingredients

• 2 19-oz cans or 4 cups cooked beans (ANY 2 kinds)
• 1 c Water or vegetable broth
• 2 md Scrubbed potatoes, chopped
• 2 md Carrots, chopped
• 2 md Onions, chopped
• 2 c Other vegetables, chopped (eg, turnip, celery, kohlrabi)
• 2 ts Tamari soy sauce
• 2 To 3 bay leaves
• 2 ts Each thyme, marjoram, and garlic powder
• 1 To 2 tomatoes or sweet red pepper, chopped (optional)
• 1/2 c Flour
• 3/4 c Water
• 1/2 c Minced fresh parsley or frozen green peas
• Salt and pepper to taste