Tangy Bean Stoup

If you are anything like me you have hundreds if not thousands of recipes tucked away that you cannot wait to try. I have cookbooks, magazines, newsletters from food websites and I bookmark recipes from other bloggers. So, when I received a Rachael Ray newsletter containing this recipe I quickly stored it away to try later. If you are unfamiliar with "stoup" it can only be described as being a cross between a soup and stew. It's too thick to be soup but too thin to be stew.



Now, the name doesn't do it justice and neither do the pictures but this stoup is down right delicious. If you don't used dried beans and would prefer to use canned one 15oz can of each will do the trick. I like using dried because not only do you get more for you buck but I like that in the cooking process you can add seasonings to the beans to give them more flavor. The tangy part of the stoup comes from pickle relish, which in my opinion is what makes the dish. I had this for lunch everyday after I made it and the leftovers were as good as the first night I made this. Add a crusty loaf of bread and you are set.

• 3 Tbsp. oil
• 1 lb red potatoes, cut into bite size cubes
• 4 ribs celery from the heart, chopped
• 5 carrots, shredded (2 cups)
• 1 large onions, chopped
• 1 bay leaf
• 4 c. vegetable broth
• 1 (15 oz) can tomato sauce
• 1/2 c. dried chickpeas
• 1/2 c. dried kidney beans
• Salt and freshly ground pepper
• 1/2 cup pickle relish or finely chopped pickle

1. Soak the beans in a bowl of water over night. Cook beans in a medium pot of water for one hour or until the beans are tender. Drain and set aside.
2. Add the oil to the pot over medium-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7 to 8 minutes. Add the broth, tomato sauce, chickpeas and kidney beans, cover and bring to a boil. Season with salt and pepper to taste. (the stoup is thick—you can add a little water if you prefer it a little soupier.)
3. Stir in the relish and turn off the heat. Discard the bay leaf. Serve hot.

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