A hearty, protein-rich vegan version of a traditional Mexican stew.
By Marcella Friel, Natural Chef Instructor, Bauman College
Photo from Vanilla-and-Spice.com
- 1 cup pinto beans, soaked overnight
- 1 cup dried hominy, soaked overnight
- 1 quart vegetable stock
- ¼ cup coconut oil
- 1 large onion, diced small
- 1 large carrot, diced small
- 1 large celery rib, diced small
- 1 large red bell pepper, diced small
- 1 14oz. canned tomatoes, diced, with juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 4 leaves fresh sage, finely chopped
- ½ tsp salt
- 12 large crimini mushrooms, stems removed
- salt and freshly ground black pepper, to taste
- Drain and rinse the pinto beans and hominy and place them in a pressure cooker with enough water to cover by a few inches. Bring up to full pressure and cook for about 12 minutes. Release pressure and when slightly cooled, drain and set aside.
- In a heavy pot over medium heat, warm 2 tablespoons of the coconut oil. Add the onion and sauté for a few minutes, and then stir in the carrot, celery, bell pepper, tomatoes, cumin, coriander and sage. Add ½ teaspoon salt, cover, reduce to low and simmer for about 30 minutes.
- While the stew is simmering, preheat the oven to 400°F. Rub the mushrooms with the remaining 2 tablespoons of olive oil and lay the mushrooms, stem side down, in a single layer on a parchment lined baking sheet. Roast for 15 minutes.
- Transfer the mushrooms to a plate to cool, cut them in half and add to the stew along with the hominy. Simmer for a few more minutes to allow the flavors to mix. Season with salt and pepper and serve.