Put on your green and get in the spirit of St. Patrick’s Day! Invite your friends and family over to celebrate this joyous holiday with a delightful dinner. Set the scene with lively music from Ireland to fill the air with the tunes of harps, fiddles and pianos tunes. Continue painting the picture of the Irish isles with an Ireland flag and green accents around the room from napkins to cupcake frosting. Enjoy a room full of smiling faces from your wonderful company as they feel you have embraced the holiday. After setting the scene, it’s time to start cooking. The dinner must include all of the most Irish ingredients- potatoes, cabbage, and carrots. Get two of the three St. Patrick’s Day musts with our St. Patrick’s Bean Stew.

This stew is easy to make for a room full of hungry people on St. Patrick’s Day, due to its quick preparation for a large quantity. An added bonus is the ability to make the recipe vegetarian, ensuring no guest is left without anything to eat. Start chopping the cabbage, get the green decorations out and make a meal of it.

Our friend, Sarah has mixed up this delicious recipe just for us. See some of Sarah’s other amazing recipes on her blog, Solid Gold Eats.

 

St. Patrick’s Bean Stew

St. Patrick’s Bean Stew

Ingredients

  • 2 tablespoons olive oil
  • 2 yellow onions, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon fennel seed
  • ¼ teaspoon salt
  • 1 can crushed tomatoes
  • 4 cups beef, chicken or vegetable broth
  • 2 cups water
  • 1 ½ cups diced parsnip
  • 1 ½ cups diced turnips
  • 2 cups Randall Beans pinto beans, drained and rinsed
  • 1 ½ cups shredded cabbage

Instructions

  1. In a large stock pot, heat the olive oil over medium high heat. Sweat the onions, celery and carrots until soft, about 3 minutes. Stir in the dried oregano, dried parsley, fennel seed and salt.
  2. Add the crushed tomatoes, broth and water and bring to a boil.
  3. Stir in the diced parsnips, turnips and pinto beans. Turn the heat down to low and simmer for 10 minutes.
  4. Add the shredded cabbage and simmer for 5 more minutes. Serve immediately.
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