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French Vegetarian Bean Stew
Source: dLife--HPC

Beans, potatoes, and carrots in a savory wine sauce.

Prep Time: 15 minutes
Cook Time: 90 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 274.5
Total Carbs 41.2 g
Dietary Fiber 7.7 g
Sugars 6.9 g
Total Fat 1.7 g
Saturated Fat 0.2 g
Unsaturated Fat 0.4 g
Potassium 316.3 mg
Protein 17.4 g
Sodium 306.4 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Other Carbs , 1 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  olive oil
6 each  medium garlic cloves
1 1/2 cup  fresh chopped onion
0 1/2 tsp  ground thyme
3 each  bay leaves
0 1/2 tsp  dried marjoram
1 tsp  dried rosemary
0 1/2 cup  red wine
1 cup  sliced carrots
0 3/4 cup  fresh chopped celery
1 cup  Potatoes, fresh, with skin, diced
1 cup  Tomatoes, red, fresh, year round average, chpd/sliced
0 3/4 cup  Wheat, gluten, vital
1 tbsp  molasses
1 tbsp  dijon mustard
1 1/2 cup  canned kidney beans
1 1/2 cup  canned cannellini beans
1 pinch  salt and pepper
  1. Preheat the oven to 350 degrees F.
  2. In a medium saucepan, warm the olive oil. Add the garlic, onions, thyme, bay leaves, marjoram, and rosemary and saute for 2 minutes.
  3. Add the wine, cover, and simmer until the onions are soft, about 5 minutes.
  4. Stir in the carrots, celery, potatoes, and tomatoes, cover, and simmer 10 more minutes, stirring occasionally.
  5. Add the seitan, molasses, mustard, and both kinds of beans. Return to a simmer, stirring gently, just until the seitan and beans are heated through. Add salt and pepper to taste.
  6. Transfer to a casserole dish that has been lightly coated with oil, cover, and bake for 45 minutes.

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