Hearty Vegan Stew with Green Beans, Navy Beans, Olives, and Sun-dried Tomatoes

This is a great family meal and all done in one pot. Stewed tomatoes make the base of this hearty meal with green beans, navy beans, capers, sun-dried tomatoes, and olives.

Serve as is with some good bread, over rice, grains, or pasta.

Yield: 8-10 servings

Ingredients:

1 can (15 ounce) navy beans, drained and rinsed

1 can (15 ounce) french cut green beans, drained

2 cans (15 ounce) diced or roasted tomatoes

1/2 cup Merlot or red wine (optional)

1 tbsp. sun-dried tomatoes

2-3 garlic cloves, minced

2 tbsp. capers

2 tbsp. kalamata olives, pitted

Preparation:

IMG_20180123_191752_831.jpg

In a medium-sized stew pot, add the wine, tomatoes, navy beans, and green beans.  Cover the pot and reduce heat to medium. Simmer for 15-20 minutes. Add the garlic, sun-dried tomatoes, olives, and capers. Cover and cook and additional 10 minutes and enjoy.

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Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

 

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