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–+ servings

Stew a la Tarragon

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dishes, Soups and Stews, Vegetarian
Servings 4
Calories 433 kcal

Nutrition

Calories: 433 kcalCarbohydrates: 68 gProtein: 24 gFat: 28 gSaturated Fat: 15 gSodium: 757 mgFiber: 26 gSugar: 24 gVitamin A: 377.25 IUCalcium: 173 mgIron: 17 mg

Ingredients
  

  • 4 tbsp olive oil
  • 2 cups chopped carrots
  • 2 cups chopped onions
  • 6 each Garlic cloves
  • 2 tbsp dried tarragon
  • 1 tsp dried mustard
  • 1 drop salt to taste
  • 1 dash pepper
  • 1 cup sweet red pepper chopped
  • 3 each green onions diced
  • 3 whole tomatoes chopped
  • 1 cup corn kernels
  • 2 packed cups chopped greens spinach or kale or collard, well-rinsed
  • 1/2 cup vegetable stock or liquid from beans
  • 3 cups cooked kidney beans with some liquid

Instructions 

  • Heat oil in a heavy pot with a lid. Sauté the carrots, covered, for 5 minutes over medium high heat, stirring occasionally. Add onion, garlic, and seasonings. Sauté for another 5 minutes.
  • Reduce heat to medium. Add peppers and green onions, cover; sauté 5 more minutes. Add tomatoes, greens, corn, and liquid. Stir to combine and cover; simmer until all vegetables are tender.
  • Add the beans to the cooked vegetables. Stir, cover; simmer until just heated throughout. Taste, adjust seasoning. Serve hot, over cornbread, rice, or bulghar.
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