Kidney Bean Stew

Found this in my recipe archives, and it’s simmering on the stove right now, hopefully perfectly timed for when Jodie gets home from an evening’s violin teaching. Mods are noted in parentheses. I don’t have the source for this recipe, unfortunately, but if you know it or can claim it, please leave a comment.

  • 2 15 oz. Cans Red Kidney Beans (mod: 1 27oz. can)
  • 1 1/2 Lbs. Ground turkey (mod: 1 lb.)
  • 1 Medium Onion, chopped
  • 1 Cup celery, Chopped (mod: didn’t have celery. used this as an excuse to include 4 cloves garlic instead and 4 Thai chilis instead)
  • 4 Carrots, Chopped
  • 5 Med. Potatoes, Cubed
  • 1 2/3 Tbs. Chili Powder
  • 1 Tsp. black pepper
  • 1 1/2 Tsp. Celery Salt (mod: used 1 1/2 tsp Old Bay Seasoning instead)
  • 1 1/2 Tsp. Garlic powder
  • 1/4 Tsp. Salt
  • 10 Drops red pepper sauce (more or less to taste, I like more) {we used Chipotle Tabasco}
  • Other mods: added 1/2 cup red wine, 1 Tbsp. fresh rosemary, 1/2 tsp. cumin
  1. Brown ground turkey in large skillet, add chopped onion and celery (and garlic and Old Bay) before meat is cooked through. Drain.
  2. Par boil carrots and potatoes in 2 qt pan with water about 2" from top. (kind of skipped this stepped; just got everything going — it’s going to simmer for an hour anyway)
  3. Use all the water from the potatoes and carrots in the stew. Place all ingredients in a large pot. Simmer covered for about 1 hour. Makes 4 to 6 servings.

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