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Red, White and Blue Stew


Fresh from the Vegetarian Slow Cooker, Robin Robertson, slightly tweaked by Eve

A hearty crockpot supper.


15 ml 1 T. oil
1 large red onion, chopped
1 small bell pepper, chopped
2 garlic cloves, minced
450 g1 pound small potatoes, skins on and quartered
1 and 1/2 c. or one 15 oz. can dark red kidney beans, drained and rinsed
1 and 1/2 c. or one 15 oz. can cannellini or other white beans, drained and rinsed
710 ml3 c. vegetable stock
59 ml1/4 c. dry white wine
30 ml2 T. tamari or other soy sauce
1 bay leaf
1 and 1/2 tsp. dried thyme
1 ml1/4 tsp. salt
pepper to taste


1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover, cook just until softened, about 5 minutes.

2. Transfer the cooked vegetables to a 4-6 quart slow cooker. Add the potatoes, beans, stock, wine, tamari, bay leaf, and thyme and season with salt and pepper.

Cover and cook on low 6-8 hours.


Note: the original recipe calls for blue potatoes and a red pepper to fit the color scheme, but any small potatoes and any pepper will do.