Broke Bean Stew

20121230-173301Most of the time, on the weekends, I try to make dinner for Eric and I since he works weekends and I don’t. I wasn’t so good at it in 2012 but I’m going to try hard to improve in 2013. Although 2013 hasn’t started yet.. so I guess I don’t have to start my resolutions I really thought, “no time like the present” and made dinner tonight AND it’s something healthy. If you’re looking for a healthy, vegetarian, and quick dinner I highly recommend this one.

Broke Bean Stew

(Courtesy of Biggest Loser)
(makes 10 1-cup servings)

1 Tablespoon olive oil
1 large yellow or white onion, chopped
1 Tablespoon chopped garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon red pepper flakes (optional)
1 can (28 ounces) diced fire-roasted tomatoes
3 cans (15.5 ounces each) chickpeas (or kidney beans, black beans, white beans), rinsed and drained
4 cups fat-free, low-sodium chicken or vegetable broth
1/4 cup chopped cilantro
3 cups fresh baby spinach leaves, chopped kale or Swiss chard


  1. Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minutes longer. Do not brown the garlic.
  2. Add spices and tomatoes and simmer about 5 minutes. Add 3 cups of beans and 2-1/2 cups of broth and bring to a boil. Reduce to a simmer.
  3. Place remaining beans and broth in a food processor or blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.

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