Such a nice toasty snow doldrums dish.I don’t have a recipe as such for the stew. I use several different types of beans including kidneys, blacks and whatever odds and ends I have. I roast red peppers and sweet chilies together, then peel, seed, chop and set aside. I save some of the aquafaba from the beans to use in place of water (or canning liquid if using canned). You can use a stock or broth if you prefer. I fine dice a yellow onion, a few celery ribs and a good sized carrot and sauté that as my base. When just translucent I add in four pressed garlic cloves. Once fragrant I add in whatever spices I want, usually a chili powder blend (sometime Kashmiri chili powder), some sweet paprika, cumin and a dash of cayenne along with about 28-32 ounces of good quality crushed tomatoes. I like San Marzano’s. Give it all a good stir, taste for seasoning, adding salt and black pepper at this time. Into all this I add my peppers, chilis and bean mixture, .75 cup of washed red lentils, a can of corn drained and enough aquafaba to equal 1.5 cups. Give it all a good stir, bring it to a lightly bubbling simmer, cover and let it do it’s thing for 20-30 minutes checking for doneness of the lentils. Don’t let it cook dry but I like to keep it thick. Once finished, remove from heat. Let sit for 20 or so minutes to marry a bit and serve with your favorite garnishes. And lots of warm cornbread. Preferably with fresh salty butter and maybe a drizzle of raw honey. No dessert needed.
I made Dutch split pea soup with celeriac, yummy. Every time I look at it it's gotten bigger.
