Bean Sweet Potato and Garlic Stew
Keeping fall staples in the kitchen will help create easy meal ideas like this stew. Perfect for a chilly fall evening or to pack for lunch the next day.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
Ingredients
- 1 Tbsp canola oil (15 mL)
- 1 onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 2 stalks celery, thinly sliced
- 2 sweet potatoes (about 1 3/4 lb/800 g), peeled and chopped
- 1 Tbsp chopped fresh thyme leaves (15 mL)
- 1/4 tsp pepper (1 mL)
- 2 cups sodium reduced vegetable broth (500 mL)
- 2 bay leaves
- 1 can (19 oz/540 mL) no salt added white kidney beans, drained and rinsed
- 1 -142 g package baby spinach, coarsely chopped
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