Bean and Seitan Stew

January 27, 2010 in Allgemein

January can be a very cold month here in the east of Germany. Right now I feel like living in Siberia. The year started with lots of snow, there were one or two days when the snow started to melt, but then father frost returned. He took over the whole country. Personally, I had to fight him a couple of times and returned with a very cold nose and cold feet. But an hour later I was sitting in the warm kitchen with a bowl of hot stew like it never happened.

Fight Father Frost with Stew

Bean and Seitan Stew (makes 3 very large servings)

1 t olive oil
1 large onion, chopped (150g)
1 red bell pepper, chopped
3 medium carrots, chopped (130 g)
3 cloves garlic, minced
160 g (5.7 oz) seitan*
2 cups cooked beans**
2 400 g tins canned tomatoes
2 cups water
1 T creole seasoning
1 T Hungarian paprika
1 t cumin
1 t fresh thyme
1 t salt or to taste
freshly ground black pepper

*I used the leftovers from my seitan roast
** chickpeas, pintobeans, and Lima beans is what I used, approx. 150g raw)

In a large stockpot heat the oil over medium heat. Add onion, pepper and carrot. Sauté for 5 minutes. Add garlic and seitan and cook for 5 more minutes. Deglaze with some water, if the mixture sticks to the pot. Add remaining ingredients and simmer for 40 minutes. Serve immediately.

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