Kidney Bean Stew with Quinoa and Cucumber Salad

Instructions

1. 1

   Prepare the kidney beans

   • Rinse the dried kidney beans under cold water.
   • Place them in a large bowl and cover with at least 4 inches of water.
   • Let them soak overnight, or for at least 8 hours.
   • After soaking, drain the water and rinse the beans again.
2. 2

   Cook the beans

   • Place the soaked and rinsed beans in a large pot.
   • Cover with fresh water, about 2-3 inches above the beans.
   • Bring to a rolling boil and cook for 10 minutes.
   • Reduce the heat to a gentle simmer, cover, and cook for 60-75 minutes, or until the beans are tender. Drain and set aside.
3. 3

   Build the stew base

   • In the same large pot or a Dutch oven, heat the olive oil over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6-8 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chopped fresh tomatoes and cook for 5 minutes, until they start to break down.
4. 4

   Simmer the stew

   • Add the cooked kidney beans, 6 cups of water, dried thyme, dried oregano, and the bay leaf to the pot.
   • Stir everything together and bring to a boil.
   • Reduce the heat to low, cover, and let the stew simmer for at least 30 minutes to allow the flavors to meld.
5. 5

   Finish and serve

   • Remove the bay leaf from the stew.
   • Stir in the salt, black pepper, and fresh lemon juice.
   • Taste and adjust seasoning if you like. The lemon juice should provide a nice brightness.
   • Ladle the stew into bowls and garnish with fresh parsley before serving.