Vegetables that boost flavor and texture in bean stews
A bean stew benefits from a mix of aromatics, root vegetables, and sturdy greens. Choose vegetables that contribute sweetness, depth, and body.
Aromatic base:
- Onion, garlic, carrot, and celery form a classic soffritto that builds depth.
Root and sturdy vegetables:
- Potatoes, parsnips, and turnips add body and soak up flavors.
- Sweet potatoes add a touch of sweetness that balances savory beans and spices.
- Bell peppers and tomatoes bring acidity and color.
Leafy greens and quick-cook veg:
- Kale, Swiss chard, or collards wilt into stews late in cooking for nutrition and texture.
- Spinach or arugula can be stirred in at the end for freshness.
Umami boosters:
- Mushrooms add meaty texture and savoriness.
- Roasted red peppers or sun-dried tomatoes provide concentrated flavor.
Cooking tips:
- Add sturdier vegetables earlier and delicate greens near the end to avoid overcooking.
- Roast root vegetables beforehand for additional caramelized flavor if you have time.
Combining a thoughtful selection of vegetables makes a bean stew satisfying, flavor-forward, and nutritionally complete.