Casserole Kidney Bean, Black-Eyed Pea & Turtle Bean Stew

Kidney Bean, Black-Eyed Pea & Turtle Bean Stew

This recipe was featured on
"You're the Chef" episode #307.

Pretty good. Will probably make it.Pretty good. Will probably make it.

2.97 out of 5 (34 ratings)

Yield: four portions


  • 1/4 c. olive oil
  • 1 Tbsp. fresh garlic, chopped
  • 1/4 c. celery, chopped
  • 1/4 c. carrot, sliced
  • 1/2 c. onion, sliced
  • 1 c. tomato, chopped
  • 1 c. crimini mushrooms, sliced
  • 1 c. red kidney beans, cooked, washed, and drained
  • 1 c. black-eyed peas, cooked, washed and drained
  • 1 c. black turtle beans, cooked, washed and drained
  • 1/2 c. fresh herbs, chopped (marjoram, oregano, sage, thyme)
  • 1/4 c. fresh parsley, chopped
  • 1 c. water
  • 1 Tbsp. granulated sugar
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. cornstarch
  • 1/4 c. water


  1. Sauté garlic in oil in a saucepot over high heat until it is light golden brown. Add the vegetables, and continue cooking until the vegetables are bright in color. Add the herbs, spices, sugar and water, and simmer over medium heat until the vegetables are just tender.
  2. Mix together the water and cornstarch to form a slurry. Bring the liquid to a boil and thicken the broth with the slurry until the broth coats the back of the spoon.

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