Recipe: Bean & Tomato Stew—Square Edge
Shared by: Paula Schaffner – California Central Coast Chapter
For eight months in 1986, the David Schaffner family experienced life in Palmerston North, New Zealand, through a sabbatical exchange. One treat was having lunch at the vegetarian restaurant in the Square Edge Building—so named because it sits on the edge of the city center square.
Living in New Zealand gave us a taste for crossing borders, and bringing home some Kiwi recipes has helped keep alive memories of our life there. Now I make this bean stew occasionally for our at-home dinners or as an easy make-ahead dish for potlucks.
Bean & Tomato Stew – Square Edge
Contributed by Paula Schaffner
(Adapted from a recipe we enjoyed at the Square Edge Cafe, a great vegetarian café in Palmerston North, New Zealand.
The Square Edge Café shared its favorite recipes in a booklet.)
Put the ingredients into a crockpot (or large casserole dish) in the following order:
¼ Cup Oil
½ Cup Onions, sliced
2 Carrots, chopped in large chunks
3 Celery stalks, sliced
1 Cup Mushrooms
2 tsp. Salt
2 tsp. Garlic powder
1 tsp. Thyme (or dried basil)
2 tsp. Paprika
1 16 oz. can Garbanzo beans
1 16 oz. can Great White Northern beans
1 16 oz. can Pinto beans
1 Cup Tomato puree (or 1 16 oz. can diced tomatoes, blended)
½ Cup Sugar
¼ Cup Red wine
2 Bay leaves
Cover and simmer in crockpot (or low oven) for 4 hours.