Tried and True Recipes

Stew Ingredients

2 T olive oil

2 onions, thickly sliced

4 large cloves garlic, chopped

2 14-oz cans diced tomatoes, with juice

2 large sweet potatoes, peeled and cut into 1/2 inch pices

1 can garbanzo beans or other white bean (great northern beans are softer, smaller and have a milder taste)

1 1/2 t dried, crushed rosemary (very important to get crushed rosemary, not the whole pieces)

2 medium zucchini, sliced or diced

1/4 t black pepper

1/2 t salt

1 t Mrs. Dash Tomato Basil Garlic (use another no-salt seasoning if you like, but in my opinion, this is the best)

 

Stew Directions

Heat olive oil in a large saucepan over medium heat.  Add onion and cook about 5 minutes, until slightly softened.  Add garlic and cook 1 minute.  Mix in stewed tomatoes with juice, sweet potatoes, beans and rosemary.  Bring mixture to a simmer, stirring occasionally.  Cover and cook 5 minutes.  Add zucchini.  Cover and cook until sweet potatoes are tender, about 20 minutes, stirring occasionally.  Stew will be thick.  If desired, add water to reach desired consistency (we don't add water, but we like it thick).  Season to taste with salt, pepper, and Mrs. Dash.

 

I added a whole carton of chicken broth.