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Bon Appétit

Bean and Grain Stew with Garlic and Chiles

It isn’t often we demolish an entire bowl of bean stew without once suspecting that it was vegan, but chef Danny Newberg made it happen. This is how he builds the most insanely delicious bean stew we have ever eaten, vegan or not.
16
4
435
884
CALORIES
$3.40
PER SERVING
Bean and Grain Stew with Garlic and Chiles
Ingredients
15 INGREDIENTS
4 SERVINGS
Olive Oil
3/4 cup olive oil
divided
Whole Wheat Sourdough Bread
4 cups whole wheat sourdough bread
coarsely torn
Red Wine Vinegar
2 tbsp red wine vinegar
Black Barley
1 cup black barley
Lemon Juice
1 tbsp lemon juice
Seasoned Rice Vinegar
2 tbsp seasoned rice vinegar
Onion
1 medium onion
peeled, halved
Tuscan Kale
1 bunch tuscan kale
center ribs and stems removed, torn into large pieces
Fresh Chives
2 tbsp fresh chives
sliced
Black Pepper
black pepper
to taste
Garlic
1 head garlic
peeled, separated into cloves, sliced
Red Chile Pepper
1 whole red chile pepper
sliced
Kosher Salt
kosher salt
Maitake Mushrooms
5 oz maitake mushrooms
torn into bite-size pieces
Canned Soldier Beans
2 cups canned soldier beans
soaked overnight, drained
Directions
40 STEPS
View Directions on Bon Appétit
Health Info
Macros
95g
CARBS
49g
FAT
19g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
Contains these allergens
WHEAT