Southwest White Bean Stew

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This stew is actually adapted from Paula Deen’s White Bean Chili Recipe. I have to admit something, here: I. Love. Paula. Deen. She’s amazing. I probably can’t eat a single thing she cooks, but her attitude about the kitchen makes me really respect her. She makes food how she wants, and she doesn’t apologize. I can’t think of a better way to cook than that!

This recipe is really easy. It probably takes about 10-15 minutes to get everything into the pot. You just have to be patient while it all simmers. I promise, it’s totally worth it!

• 4 T margarine
• 1 shallot, diced
• 2 cloves of garlic, minced
• 1-2 jalapenos, depending on how hot you want it, chopped with seeds discarded
• 2 cans of Great Northern Beans, drained
• 1 c veggie broth, more if things get dry
• 1 package chicken style seitan
• 1 T ground cumin
• 1 T herbes de Provence
• 1-2 t white pepper
• 1/2 bunch cilantro leaves, chopped

In a large pot or Dutch oven, saute the shallots, garlic, and jalapenos in the margarine for 5 minutes.

Add the beans, seitan, broth, pepper, herbes de Provence, and cilantro. Lower heat to medium and cook, stirring occasionally, for about an hour.

Serve!

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