Recipe for Two-Bean Stew 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 x 19-oz cans or 4 cups cooked beans (ANY 2 kinds)
1 cup Water or vegetable broth
2 med Scrubbed potatoes, chopped
2 med Carrots, chopped
2 med Onions, chopped
2 cup Other vegetables, chopped (eg, turnip, celery, kohlrabi)
2 tsp Tamari soy sauce
2 x To 3 bay leaves
2 tsp Each thyme, marjoram, and garlic powder
1 x To 2 tomatoes or sweet red pepper, chopped (optional)
1/2 cup Flour
3/4 cup Water
Instructions:
Instructions: In large Dutch oven or heavy saucepan, place drained liquid from beans. Set beans aside. Add water, cover and bring to boil. Add vegetables, soy sauce and herbs. Cover, bring to boil, reduce heat and simmer for about 8 minutes, or until veggies are still a little crunchy. Add beans and tomatoes to cooked veggies. Cover, and bring to boil. Combine flour and water in jar with tight fitting lid. Shake well, then slowly add mixture to hot stew, stirring while it thickens. Add parsley, reduce heat, and simmer for 3 to 4 minutes. Adjust seasonings to taste.

Makes 6 hearty
servings, 1 1/2 cups each.

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