BBQ Stew Over Brown Rice In A Flat Bowl
- BBQ Stew Chopped Raw Veggies – Chopped While Beans Cook
- BBQ Stew Ingredients – Whole Veggies
- Drained Pinto Beans after soaking 8 hours – before cooking
- Organic Pinto Beans – Expensive but very good quality
BBQ Stew
18 cups water
3 cups dry pinto beans, sorted, rinsed, soaked overnight, & drained
3 onions, chopped
2 Cans Diced Tomatoes
3 Bell peppers (any color), seeded and chopped
14 Potatoes, peeled and chopped
10 Carrots, peeled & chopped
5 Stalks Celery, chopped
1 Tablespoon Salt
2 Tablespoons Chili Powder
2 Cups Fat Free Barbeque Sauce
Simmer beans & onions in 18 cups water for 90 minutes. Add remaining ingredients and cook another hour or until veggies are done to your liking. Serve over brown rice.
Letha’s Notes: The inspiration for this recipe was Mary McDougall’s BBQ Bean Sloppy Joes. I liked the flavor of that dish so I thought I’d try adding bottled barbeque sauce to a bean and potato stew and it worked well. This makes an enormous amount of food & I cooked it in an enormous stock pot. I’ll be eating it several times a day for most of the week.
