WHITE BEAN STEW WITH CHIPOTLE LINKS

SERVES 6 PORTIONS

1 pound navy beans

1 cup Steamed Seitan Chipotle Links

2 tbsp extra virgin olive oil

1⁄2 cup diced onion

2 carrots, peeled and chopped

2 cloves garlic, finely diced

2 425g (15oz) cans fire-roasted tomatoes

2 cobs of corn, kernels cut from the cob

1 cup vegetable broth

1 tsp basil

1 tsp hot sauce, such as Tabasco (omit if you don’t like spicy; you can put it on the table instead)

NUTRITIONAL VALUES

Calories: 455kcal
Fat: 11.5g (1.4g S.Fat)
Carbs: 69.8g
Protein: 24.2g
Sugar: 11.1g
Sodium: 733mg

METHOD

THE NIGHT BEFORE COOKING
Fill a large pot halfway with water and add the beans. Swish your hand around in the water, removing any beans that float or don't look right. The beans should be drained. Return the beans to the large pot. Cover the beans with water up to 4 inches above the surface. Allow to soak overnight on the counter.

THE NEXT DAY
Cover the beans with 2 to 3 inches of fresh water. Bring to a boil, covered. Reduce the heat to medium-low and cook, partially covered, for 112 to 2 hours. Stir a few times during the cooking time but keep the temperature at a good simmer and the beans covered with water. When you can squish one with your fingers, the beans are done.

Brown the seitan links on all sides when the beans are almost done. Remove from pan and cut into 34-inch pieces.

Heat the oil in a large skillet over medium-low heat. Sauté the chopped onion and carrots for 10 minutes. Cook for 1 minute more after adding the garlic.

TO FINISH
Return the beans to the large pot after draining. Cook for 10 minutes after adding the tomatoes. It'll be mushy. Bring the corn, broth, basil, and hot sauce to a boil. Reduce the heat to low and continue to cook for another 10 minutes.