Ranch Bean Stew

50 mins (prep 20, cooking 30)
15 ingredients
4-6 servings
I got the original recipe from The Vegetarian Passport Cookbook. My vegetarian daughter and I both enjoy this recipe and make it regularly.

Categories:  <-60-mins , stew , vegan , pasta,-rice-and-grains , rice , easy , north-american , main-dish , beans , vegetarian , vegetable , time-to-make ,
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Serving Size (428.36 g)
Servings 4
Amount per Serving
Calories 386.77 Calories from Fat 70.74
% Daily Value *
Total Fat 7.86g 48.38%
Saturated Fat 1.14g 22.87%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 154.3mg 25.72%
Total Carbohydrate 75.21g 100.28%
Dietary Fiber 7.19 g 115.05%
Sugars 9.07 g %
Protein 10.36g 82.9%
Vitamin A 22593.75IU% Vitamin C 9.99mg%
Calcium 94.03mg% Iron 3.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, large garlic cloves, stalks celery, cooked brown rice, vegetarian baked beans, sauce, fresh thyme