Make-Ahead Bean Bay Stew

Beans have an affinity for bay leaf, as do stews. Combining these ingredients well before serving allows the flavors to meld, even while away from the stove.

1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
2 tablespoons olive oil
1 teaspoon granulated {garlic}
1/2 teaspoon paprika
1/2 cup black beans, cooked, drained
1/2 cup pinto beans, cooked, drained
1/2 cup butter beans, cooked, drained
1/2 cup red lentils, cooked, drained
2 cups water
2 tablespoons vegetable broth powder
1 can (28 ounces) diced tomatoes
2  bay leaves
1 teaspoon thyme
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon dry yellow mustard
1/4 teaspoon sea salt
1/4 teaspoon coarse grind {black pepper}
1/4 teaspoon {cayenne} (optional)
2 cups sweet potatoes, cooked, peeled and cubed
Sauté onion, carrots, and celery in oil. Add all of remaining ingredients and mix well. Remove from heat and let sit for an hour or more in the refrigerator.

Heat to simmer for 15 to 20 minutes just before serving.

Ease of Preparation: Easy

Preparation Time: 15 min
plus 1 hour refrigeration

Cook Time: 30 min

Servings: 4

Recipe By: Frontier Files