Vegetarian Stew With Kidney Beans

• 1/2 cup dried kidney beans (or one can pre-cooked beans)
• 2 -3 cups water (you could use vegetable stock)
• 2 -3 cloves garlic, chopped coarsely (more if you are a garlic lover)
• 1 small yellow onion, diced.
• 1 large potato, diced (do not pre-cook)
• 1 carrot, chopped coarsely,size is not too important.
• 1 portabella mushroom, sliced in 1 inch pieces
• 1 -2 teaspoon salt
• 1 -2 teaspoon pepper
• 1 -2 teaspoon chili powder
• 2 -3 tablespoons flour or 2 -3 tablespoons cornstarch (optional)

1. Soak the beans overnight.
2. Rinse and cook for 1/2 hour.
3. (skip this step if using can beans) Add 2-3 cups water and bring back to boil.
4. Add the vegetables and bring back to boil.
5. Simmer, covered, until the potato and beans are thoroughly cooked.
6. Takes about 1 hour, the longer it simmers the better its flavour.
7. To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water.
8. Add to the stew and bring to a boil.
9. Boil for 5 minutes, stirring often to prevent sticking.
10. Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired.
11. A few teaspoons nutritional yeast flakes for added flavour if desired.
12. This stew refrigerates and freezes well.

kidney beans, water, garlic, yellow onion, potato, carrot, portabella mushroom, salt, pepper, chili powder, flour

Taken from www.food.com/recipe/vegetarian-stew-with-kidney-beans-86972 (may not work)